This recipe is a copy cat with a spin recipe for clam chowder as it’s served at one of Bodega Bay’s famous restaurants! The following is the recipe:
Ingredients:
o 1 lb clams, canned, chopped (3 cans Bar Harbor Clams)
o 5 cups clam juice, canned (5 bottles Clam Juice)
o 5 slices bacon, diced
o 1 large onion, diced
o 4 medium potatoes, diced
o salt and pepper to taste
o 2 cups hot milk
o 1 1/2 cups hot heavy cream (Make it lighter by replacing with fat free half and half)
o 1 cup Roux, 1/2 cup butter 1/2 cup flour
o 1 cup celery, diced
Method:
1. Dice bacon into bite size pieces and then fry reserving the drippings.
2. Add onions, and celery in a saucepan, cook gently over low heat for 10 minutes.
3. Add clam juice and potatoes. Add Salt and pepper to taste. cook potatoes until tender.
4. Once potatoes are tender add clams.
5. Add the hot milk and hot cream, boil for 5 minutes. thicken with the Roux, and…serve and enjoy!
#bestchowderonyoutube #bestchowderever #goldenretriever
20 Comments
Hi David and Luna! Aunt Mary Ann here. This recipe looks delicious! Anna is going to contact you about your trip. Lots of love!
Is this like Spud Point in Bodega?
I think you did a great job. I like my chowder a bit thinner, but that's an easy fix. Enjoyed your video 🤗
Hi DAVE ,,, I REALY ENJOYED THIS VIDEO ,,, I LOVE CLAM COWDER
My friend, it’s all about what you want and making it yours. I have a few recipes and I have gotten them through my family through the years but I make them my own by tweaking them to my taste. I enjoyed watching your video, your REAL! Not one of those Bourgeois chefs that just make videos that real people can’t follow. I especially liked the mess! That’s a real deal! Take good care!
My friend. I am soooo glad I found you. I also live in Northern California and my husband, and I go to Bodega frequently for clam chowder because it is the best I have ever had. We are expecting rain in a few days and with the cooler weather I am craving some chowder. I googled Bodega clam chowder receipe and was delighted to find your youTube channel. Thanks again for cooking for us. I plan on making this VERY soon. BTW…It will go great with my home made sour dough bread. 🙂
17:28, enter sweet pup. 17:48, exit sweet pup.
Looks sooooo good going to make it thanks
Looks excellent and now that it's cooling down heading into autumn, soup is on the menu
Don’t you like to use sea salts?
Thank you! Thank you! It has been years and years since I’ve been in Bodega Bay, but I love their clam chowder with the crumbled bacon. I still can taste it, in my mind, now thanks to you, I can taste it in my bowl. Thank you so much. I will tell why this recipe is so important to me. I had it on one of the most romantic evenings of my life. I am an old widow now. But back in 1984, when my husband and I were first married, we took a trip through Sonoma County and visited the Armstrong Grove and we spent about a week fishing on the Russian river and touring wineries around Guerneville. One afternoon after no luck at fishing, we put a bottle of Dry Creek white wine in the ice chest and a loaf of San Francisco sourdough bread, and headed to Bodega Bay to watch the sunset from the cliffs over the ocean. We stopped and got some clam chowder togo. It tasted exactly like your recipe. As we were sitting there in the car watching the perfect Pacific Ocean sunset, eating our clam chowder and dipping the bread into the chowder and enjoying the wine, a flock of pelicans started doing all kinds of acrobatic flying right in front of our eyes. It was so amazing.
I can remember sitting there holding hands talking about our plans for the future well into the night. And it’s still one of my dearest memories.
I can’t wait to make this clam chowder and relive that memory.
Again, Thank You.
I always add potatoes to the veg mixture in the bacon fat.They just soak up all that flavor. Once it's all melded a bit, the add your liquids. Kind of a waste of clam juice to cook it off too soon. Just a thought.
Thank you
Dude you are a train wreck.
Growing up in Sebastopol, my dad was a commercial fisherman. I know one restaurant that I frequent JUST for their clam chowder. I will make this. Thank you!
I made this a second time. The receipe is awesome and I see no reason to purchase clam chowder anywhere ever again.
Great recipe!! I tried the Bar Harbor clams but they were sandy and the pieces were very small and granular. I switched to Sea Watch clams and it was much better.
Geez…. What a slob.
5:24,if you over salt, then add some sugar.they cancel each other out…..1200 miligrams of salt in a 16 ounce can of any veg is absolutely un eatable. that is the reason for adding 750 mgs of sugar…
“Get Out!”…….😂😂😂😂 Looks good!