I know how it feels to want a restaurant-style soup without complicated steps or hard-to-find ingredients. That’s exactly why I worked on this Mo’s Clam Chowder Recipe until it fit everyday cooking.
I made it with simple tools, clear timing, and ingredients most home cooks already trust. This version is about confidence—showing you when to stir, when to slow down, and how to keep clams tender. If you’ve ever hesitated to make chowder at home, this recipe is for you.
Mo’s Clam Chowder Recipe Inspired By Oregon Coast
This Mo’s Clam Chowder Recipe is a creamy, comforting soup inspired by the classic bowls served at Mo’s Seafood Restaurant along the Oregon Coast.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Cuisine: American
- Course: Soup / Main Meal
- Yield: 6 hearty bowls
- Calories Per Serving: Approx. 380
This chowder fits family meals, cozy evenings, and quiet weekends when warm soups feel right.
What Is In Mo’s Clam Chowder?
Mo’s clam chowder centers around clams, potatoes, milk, bacon, and a light thickener. The soup stays balanced and comforting, letting clam flavor lead without becoming heavy.
That simplicity explains why bowls served at Mo’s Restaurant and Mo’s Seafood locations along the Central Oregon Coast feel familiar every time.
Ingredients
- 6 slices bacon, chopped small
- ½ cup smoked ham, finely diced
- 1 medium onion, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cans (6.5 oz each) minced clams, drained (reserve liquid)
- 1 bottle clam juice (8 oz)
- 2 cups water
- 2 cups potatoes, peeled and diced into small cubes
- 2 cups whole milk
- ½ teaspoon paprika
- Salt, to taste
- Black pepper, to taste
Ingredient Notes
- Bacon creates the familiar base flavor found in Mo’s Chowder.
- Smoked ham deepens the savory tone without overpowering the clams.
- Potatoes thicken the soup naturally as they cook.
- Whole milk keeps the chowder smooth and comforting without heaviness.
Instructions
Step 1: Build The Base
Set a large soup pot over medium heat. Add the chopped bacon and cook slowly until the fat releases and the edges turn lightly crisp. Stir now and then so nothing sticks.
Step 2: Add Flavor Layers
Mix in the smoked ham and chopped onion. Cook until the onion softens and looks glossy. This stage fills the kitchen with that familiar chowder smell I always love.
Step 3: Thicken Gently
Add butter and let it melt fully. Sprinkle flour evenly across the pot. Stir well and cook for two minutes. This keeps the soup smooth later.
Step 4: Create The Soup
Pour in the reserved clam liquid, bottled clam juice, and water. Stir slowly to avoid lumps. The liquid should turn creamy and even.
Step 5: Cook The Potatoes
Add potatoes, paprika, salt, and pepper. Bring the soup to a gentle simmer. Cook until potatoes turn soft when pressed with a spoon, about 15 minutes.
Step 6: Finish With Clams
Lower the heat. Stir in minced clams and milk. Let the chowder warm for five minutes. Keep the heat low to protect the clams.
Step 7: Taste And Serve
Taste the soup and adjust seasoning. Ladle into a warm bowl and serve right away.
If you enjoy classic flavors like this, you may also like my Skippers clam chowder recipe.
Pairing & Serving Suggestions
I like serving this clam chowder recipe with sourdough bread or oyster crackers. A simple green salad works well on the side. For drinks, hot tea or plain sparkling water keeps the focus on the soup. This chowder fits slow meals and shared tables.
Tips From My Kitchen
- Cut potatoes evenly so they cook at the same pace.
- Stir the pot often to keep the bottom smooth.
- Keep heat gentle once clams are added.
- Let the soup rest for ten minutes before serving. The taste settles nicely.
What Are Common Clam Chowder Mistakes?
High heat causes clams to turn chewy. Rushing the thickening step leads to lumps. Skipping seasoning leaves the soup flat. Taking time with each step helps avoid these problems.
Can You Use Fresh Clams Instead Of Canned?
Fresh clams work well. Steam them until open, chop the meat, and strain the cooking liquid. That broth brings clean clam taste similar to what you find at Mo’s Seafood Restaurant.
How To Thicken Clam Chowder Without Flour?
Mashed potatoes add body. A small amount of cornstarch mixed with water works too. Cream thickens as well, though milk keeps the soup closer to classic Mo’s Clam Chowder style.
How To Avoid Rubbery Clams?
Add clams at the end and keep heat low. Long cooking times change texture quickly. Gentle warming works best.
Storage & Reheating
Store leftover chowder in a sealed container for up to three days. Reheat slowly on the stove, stirring often. Low heat keeps the soup smooth and the clams tender.
Frequently Asked Questions
Does This Taste Like Mo’s Seafood Restaurant Chowder?
This version stays close in taste and texture, shaped for home kitchens.
Can I Freeze Clam Chowder?
Freezing changes milk texture. Fresh servings taste better.
Which Potatoes Work Best?
Yukon Gold or russet potatoes hold their shape well.
Can I Skip Bacon?
Yes. Butter and paprika still bring warmth to the soup.
Is This Chowder Filling Enough For Meals?
Yes. A bowl with bread works well as a full meal.
This Mo’s Clam Chowder Recipe brings comfort, warmth, and coastal flavor into everyday meals, using simple steps that work in real home kitchens. Cook it once, then adjust the seasoning or texture to match how your family enjoys chowder.
If you like comparing styles, you can take a look at this classic clam chowder recipe from The Cozy Cook or explore a hearty seafood chowder version from RecipeTin Eats for more inspiration.
I’d love to hear how this version turns out for you—share your thoughts, leave a comment, or let me know how you made it your own.
From my kitchen at Naznin’s Kitchen to your table, happy cooking.
Mo’s Clam Chowder Recipe Step-By-Step Guide
Ingredients
- 6 slices bacon chopped small
- ½ cup smoked ham finely diced
- 1 medium onion chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cans 6.5 oz each minced clams, drained (reserve liquid)
- 1 bottle clam juice 8 oz
- 2 cups water
- 2 cups potatoes peeled and diced into small cubes
- 2 cups whole milk
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Build The Base
- Set a large soup pot over medium heat. Add the chopped bacon and cook slowly until the fat releases and the edges turn lightly crisp. Stir now and then so nothing sticks.
Step 2: Add Flavor Layers
- Mix in the smoked ham and chopped onion. Cook until the onion softens and looks glossy. This stage fills the kitchen with that familiar chowder smell I always love.
Step 3: Thicken Gently
- Add butter and let it melt fully. Sprinkle flour evenly across the pot. Stir well and cook for two minutes. This keeps the soup smooth later.
Step 4: Create The Soup
- Pour in the reserved clam liquid, bottled clam juice, and water. Stir slowly to avoid lumps. The liquid should turn creamy and even.
Step 5: Cook The Potatoes
- Add potatoes, paprika, salt, and pepper. Bring the soup to a gentle simmer. Cook until potatoes turn soft when pressed with a spoon, about 15 minutes.
Step 6: Finish With Clams
- Lower the heat. Stir in minced clams and milk. Let the chowder warm for five minutes. Keep the heat low to protect the clams.
Step 7: Taste And Serve
- Taste the soup and adjust seasoning. Ladle into a warm bowl and serve right away.
- If you enjoy classic flavors like this, you may also like my Skippers clam chowder recipe.
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