Creamy Clam Chowder Recipe – A Warm and Savory Delight

Ahoy there, fellow foodies! Are you craving for a warm and hearty soup that will remind you of the ocean breeze and the sand between your toes? Then look no further, as I introduce to you Mo’s Clam Chowder Recipe!

Mo’s Clam Chowder gained a reputation as one of the best clam chowders in the Pacific coast, specifically in Oregon. This recipe comes from Mo’s Restaurant, where locals and tourists alike flock to taste the authentic and savory flavors of the ocean in a bowl.

As someone who loves seafood dishes and fish recipes, I understand how challenging it can be to find a good clam chowder recipe that hits all the right spots. That’s why I’m excited to share with you how you can make an excellent replica of Mo’s Clam Chowder right in your very own kitchen.

Get ready to enjoy New England Clam Chowder that is easy to make, budget-friendly, and perfect for all occasions. Without further ado, let us set sail towards creating Mo’s Clam Chowder masterpiece!

Why You’ll Love This Recipe

Mo's Clam Chowder
Mo’s Clam Chowder

If you’re a fan of seafood dishes and crave a hearty, comforting meal, then Mo’s Clam Chowder Recipe is definitely for you! There are plenty of reasons why you’ll love this recipe – from its rich and creamy texture to its delicious blend of flavors.

First off, it’s packed with juicy clams that lend a satisfying chewiness to each bite. You can’t go wrong with fresh seafood from the Oregon coast, where Mo’s Restaurant has perfected the art of making the best clam chowder. This dish is a classic that anyone who loves seafood must try at least once, especially if you have a soft spot for New England clam chowder.

Not to mention, the bacon adds another layer of flavor to the chowder – crispy meats are always welcome, and they complement perfectly with the sweetness of onions. The combination makes for an unbeatable richness that will satisfy your cravings instantly.

Additionally, this recipe is easy to whip up, even if you’re not experienced in the kitchen. With just one pot and some simple ingredients, you can make a warm and comforting meal in no time. Plus, you can even make it ahead of time and reheat it later on – which makes it perfect for those busy weeknights when you don’t have much time to cook.

So what are you waiting for? Whether you’re looking for a cozy bowl of chowder on a rainy day or want to make something special for your next dinner party, this recipe is sure to impress. Don’t miss out on your chance to enjoy delicious clam chowder made by Mo!

Ingredient List

 A steaming bowl of creamy clam chowder, perfect for a cozy night in by the fire.
A steaming bowl of creamy clam chowder, perfect for a cozy night in by the fire.

Before diving in to create your very own version of the famous Mo’s Clam Chowder, let’s first take a glance at the ingredients that you’ll need. Make sure to acquire these items beforehand to avoid any chaos and confusion during preparation.

Here’s a list of the essential ingredients:

  • 4 slices bacon
  • 1 onion diced
  • 3-6 cans clams
  • juice from 5 cans of clams
  • 5 medium potatoes, peeled and chopped into bite-size pieces
  • 4 teaspoons flour
  • Salt and lemon pepper to taste
  • Dried parsley flakes for garnish

And here are some optional ingredient modifications:

  • Milk or heavy cream can be added to give a creamy texture
  • Bacon or ham can be used interchangeably
  • Brown drain fat can also add extra flavour

With these ingredients at hand, we are now ready to move on to the fun part, which is making the chowder.

The Recipe How-To

 This chowder is bursting with savory clams and vegetables, it's a guaranteed crowd-pleaser.
This chowder is bursting with savory clams and vegetables, it’s a guaranteed crowd-pleaser.

Now, let’s dive into how to cook my award-winning clam chowder recipe! The directions are pretty straightforward, but there are a few key things to keep in mind.


  • 4 slices bacon
  • 1 onion diced
  • 3 6-ounce cans clams and juice
  • 5 medium potatoes, peeled and chopped into bite-size pieces
  • 4 teaspoons flour
  • Salt and spices to taste
  • 2 cups milk or cream


  1. Begin by sautéing the bacon in a large pot until it’s browned and crispy—about 3 to 4 minutes.
  2. Remove the bacon from the pot, but leave the fat. Add in the diced onion and sauté it for 2 to 3 minutes or until it turns limp.
  3. Sprinkle flour over the onions and stir it well for 1 minute.
  4. Gradually add water while stirring continuously for one minute using a whisk. Be sure not to add too much water!
  5. Add peeled and chopped potatoes to the pot, then add clams (juice and all) to the mix.
  6. Add nectar from canned clams (optional). If you have any reserved clam liquid on hand, you can use that one as well.
  7. Then add salt, spices or herbs. I tend to let it cook a bit longer if I use salt and spices because they need time to soak in completely.
  8. Add milk or cream at this point, depending on your preference. Stir everything together before bringing the mixture up to a gentle simmer for about ten minutes.
  9. Once the potatoes are cooked through and soft enough that they can be easily mashed with a fork, take out a small portion and mash it with a fork.
  10. Add this mashed amount back into your pot of chowder, which will help thicken up your chowder base while still leaving plenty of chunks intact!
  11. Finally, adjust seasoning to taste.

And there you have it – my perfect Mo’s clam chowder recipe! It’s easy-to-make, hearty, creamy and loaded with flavors – perfect when paired with fresh bread or oyster crackers! Don’t forget to let me know how you get on with this recipe – I’d love to hear from you.

Substitutions and Variations

When it comes to clam chowder, there are a variety of substitutions and variations that you can make to give the recipe your own signature touch. For example, instead of using bacon in Mo’s Clam Chowder recipe, you can substitute it with diced ham or pancetta for a different flavor profile. In this way, you can customize the recipe to fit your preferences.

If you’re looking for a gluten-free option, you can substitute all-purpose flour with wheat flour or cornstarch for a thickener. Additionally, if you have dietary restrictions, you can choose lactose-free milk or almond milk instead of cream. This alternative will not only add rich flavor but also allow your preparation to be enjoyed by more people.

To add extra vegetables and flavors, try adding carrots or celery when sautéing the onions. They will not only complement the clam flavor with their texture but also add color and nutrients as well.

For greater depth of seafood taste, try to add some fish such as cod or haddock to create a fish chowder. This variation is particularly popular in seaside areas such as Mo’s Restaurant in Cannon Beach and Newport Oregon.

Another variation is Mo’s original New England Clam Chowder that uses fewer potatoes since they need more batches from an order. However, even though they use less potato pieces, the secret ingredient is undeniably having bigger proportions of clams and clam juice.

Ultimately, what makes a great clam chowder is personal preference – whether it be creamier, thicker consistency or more clams to taste. Don’t be afraid to experiment with this recipe and make it your own so that every time you make it, everyone knows it’s yours!

Serving and Pairing

When it comes to serving and pairing Mo’s Clam Chowder, the possibilities are endless. This creamy and savory soup can be served as a standalone meal or paired with other dishes to create a seafood feast.

One of my favorite ways to enjoy Mo’s Clam Chowder is with a side of warm, crusty bread. The bread is perfect for dipping into the chowder and soaking up all of its delicious flavors. Sourdough bread or baguette would be an excellent choice.

If you’re looking to pair the chowder with something else, consider a light green salad with a lemon vinaigrette or some grilled shrimp skewers. The acidity from the salad or shrimp will complement the rich flavors of the chowder nicely.

Additionally, a glass of white wine or crisp beer goes well with this dish. It will enhance the flavor of the seafood and provide a refreshing contrast to the creaminess of the soup.

If you want to make your meal extra special, serve Mo’s Clam Chowder in a bread bowl! Hollow out a round sourdough loaf and ladle in the hot chowder. Not only is it a fun presentation, but it also adds an extra dimension of flavor to your meal.

Overall, there are many ways to enjoy Mo’s Clam Chowder, whether it’s on its own or paired with other dishes. Experiment with different combinations until you find what works for you!

Make-Ahead, Storing and Reheating

As someone who loves to meal prep, I always appreciate recipes that can be made ahead and stored for later. Lucky for you, Mo’s Clam Chowder is one of those recipes! This creamy chowder actually tastes even better the next day after all the flavors have had a chance to meld together.

To make this chowder ahead of time, simply let it cool down to room temperature and store it in an airtight container in the refrigerator for up to three days. It’s important to note that because this chowder contains dairy (milk and cream), it may thicken up a bit as it cools. When you’re ready to serve again, slowly reheat it on the stove over low heat, stirring occasionally, and add extra milk or clam juice if needed to adjust the consistency.

If you want to freeze Mo’s Clam Chowder for even longer storage, I suggest omitting the potatoes from the recipe since they can become grainy and mushy when frozen and reheated. Simply make the chowder as normal, then let it cool completely before transferring it into freezer-safe containers or bags. It will keep well in the freezer for up to three months.

When reheating frozen chowder, let it thaw overnight in the fridge before reheating on the stove over low heat. And of course, taste-test and adjust seasoning as needed before serving.

Mo’s Clam Chowder is a hearty yet comforting seafood dish that’s perfect for any occasion, whether you’re cozied up at home or enjoying a beach vacation on the Oregon coast. And with these make-ahead and storing tips, you can easily whip up a big batch for yourself or feed a crowd without any stress or hassle.

Tips for Perfect Results

As a culinary explorer, I have found that attention to detail plays a major role in the success of any dish. Here are some tips to make Mo’s Clam Chowder recipe turn out perfectly every time:

Firstly, it is important to use the right flour. All-purpose flour works best for this chowder recipe as it gives the broth a hearty and thick consistency.

Another tip is to add the clams and their juice at the very end of cooking to avoid overcooking and to preserve their tender texture. This helps to maintain the natural flavor and sweetness of the clams, adding to the richness of the dish.

When it comes to cooking potatoes for the chowder, choose a waxy variety like Yukon gold or red potatoes. These types hold their shape better and are less likely to turn mushy.

To enhance the flavor profile of this clam chowder recipe, I suggest simmering the bacon in water first before adding it to the dish. This removes excess saltiness from the bacon while also keeping its smoky flavor intact.

Lastly, for those who prefer a creamier texture, add a splash of heavy cream or milk near the end of cooking. Be sure not to bring it back up to a boil as it will curdle.

By following these tips, you can make sure your Mo’s Clam Chowder is always hearty and flavorful – just like how they make it in Oregon’s famous Mo’s Restaurant on Cannon Beach or Newport!


As you finish reading the recipe, you may have questions about some of its components. This FAQ section will provide answers to some common queries about Mo’s Clam Chowder Recipe. So, let’s dive in!

What can I add to canned clam chowder to make it better?

The recipe calls for a can of clam chowder, a small can of clams, some milk or cream, and a tablespoon of either olive oil or butter if you’re making it on the stove. You’ll also need a stalk of celery and a quarter of an onion, both chopped, along with two slices of precooked bacon chopped up. Finally, you’ll want to have some Old Bay Seasoning and fresh parsley on hand.

What’s the difference between New England clam chowder and regular?

When it comes to clam chowder, the version from New England, also known as “Boston-style,” is particularly noteworthy. Unlike other regional styles, New England chowder relies on a base of either milk or cream, resulting in a much thicker consistency. The recipe typically calls for ingredients such as clams, potatoes, butter, pork, and onion. And for the full New England chowder experience, a serving of oyster crackers should never be overlooked.

Can Mo’s clam chowder base be frozen?

The clam chowder base from Mo’s has a freezer-friendly trait and can last up to three weeks in the pantry.

What is the thickener in New England clam chowder?

According to Charlie Burke at The Heart of New England online magazine, genuine New England chowders are typically not thickened with excessive amount of additives. Instead, they make use of the natural starch from potatoes to slightly thicken the milk or cream-based broth.

Bottom Line

In conclusion, Mo’s Clam Chowder Recipe is a dish that you have to try if you’re a seafood enthusiast. This classic New England clam chowder with a twist will leave you craving for more. The combination of juicy clams, creamy potatoes, and crispy bacon in every bite is something that no other soup can compare to.

If the thought of preparing homemade chowder is daunting, don’t worry, as this recipe guide provides clear-cut instructions, precise measurements, and helpful tips to make the cooking process easier. Trust me; once you taste the result, all your hard work will be worth it.

Furthermore, Mo’s Clam Chowder Recipe offers versatility by providing several ingredient substitutions that cater to different dietary preferences or seafood availability. You can also adjust the thickness by adding more or less flour-based on your preference without compromising the taste.

Overall, this Mo’s Clam Chowder Recipe has been passed down from generations in Oregon’s coast and has become an iconic seafood dish loved by many. Whether you live near Mo’s Restaurant or in Lincoln City or Newport Oregon, you can now recreate this delicious treat right at home using this easy-to-follow recipe guide. So what are you waiting for? Gather your ingredients and treat yourself to this mouth-watering soup.

Mo's Clam Chowder

Mo’s Clam Chowder Recipe

This is from Mo's Restaurant that have many locations along the Oregon Coast. They make the best clam chowder and this is supposed to be their recipe. I have a recipe for a lactose free version as well if you need it.
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Prep Time 10 mins
Cook Time 1 hr
Course Appetizer/Soup
Cuisine American
Calories 259.9 kcal


  • 4 slices bacon
  • 1 onion, Diced
  • 3 (6 ounce) cans clams, with juice
  • 5 medium potatoes, peeled and chopped into bite size pieces
  • 4 teaspoons flour
  • salt and pepper
  • 1 teaspoon lemon pepper
  • 1 teaspoon dried parsley
  • 4 cups whole milk
  • 1 1/2 cups water


  • In a large pot, sauté the bacon slices until cooked through, about 5 minutes. Remove them from the pan.
  • In the bacon grease, sauté the onions with a pinch of salt and cook them for about 5 minutes.
  • Add the potatoes to the onions as well as the flour and stir the flour well. Cook the potatoes for about 10-12 minutes and the potatoes start to soften. Season the potatoes with salt, pepper, lemon pepper, and parsley. You may crumble the cooked bacon and return them back to the pan if desired, but Mo's doesn't keep them in their soup, just as a flavoring. I personally add them as not to waste them!
  • Pour in the milk and the water and clams with juice, and cook to a boil. Turn the stove down to med heat and cover with a lid. Continue to cook for about 15 minutes and the potatoes are tender.
  • Pour the soup into individual bowls and serve with a dollop of butter and a sprinkle of paprika.

Your Own Notes


Serving: 381gCalories: 259.9kcalCarbohydrates: 33.7gProtein: 16.6gFat: 6.5gSaturated Fat: 3gCholesterol: 33.9mgSodium: 475.3mgFiber: 3.2gSugar: 7.8g
Keyword < 4 Hours, Chowders
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