THURSDAY, FEBRUARY 25, 2021 • THE BULLETIN
GO! MAGAZINE • PAGE 13
FOOD
TRUCKS
& CARTS
p.14
bendbulletin.com/goeat
Continued from previous page
Looking
for clam
chowder?
chowder unique. Red-skinned pota-
toes are parboiled, so they are soft yet
not mushy. Small applewood-smoked
bacon bits give a hint of salty, smoky
flavor. Finely diced fire-roasted red
pepper brings an occasional zing to
balance the richness of butter added as
the chowder’s finishing touch.
”Parrilla’s Famous Clam Chowder”
Surprisingly, one of the best clam
chowders in town can be found at this
simple Westside wrap shop. The name
is a nod to the soup’s popularity as
many Bendites told me this was their
favorite chowder.
At its base, the chowder has a sweet,
smokey flavor. The vegetable medley
is organically sourced and includes
carrots and tomatoes. The tomatoes
are chopped into small pieces along
with the rest of the vegetables and
add a little acid to balance the soup’s
creaminess. What stands out about
Parilla’s chowder is the generous por-
tions of clams. Chef Jeff Dearing adds
5 pounds of clams per batch in the
final cooking step to ensure they are
tender, not overcooked and chewy.
A touch of stash salsa — habanero
and jalapeño hot sauce — adds an ex-
tra bite of spice to balance the thick
creamy base. Balsamic vinegar and
worcestershire sauce uniquely adds
another level of complexity to
the chowder. It’s served
with optional Tillamook
cheddar and more
stash salsa.
Parrilla’s famous
clam chowder is
available every day
but is only avail-
able during cold
weather.
Immersion Brewing Clam Chowder in a bread bowl
all traces of sand and fishy flavor.
All of the chowder’s ingredients are
chopped into small pieces. The clams
are chopped to fill every bite. The
small potato cubes are softer than in
other chowders. A slight smoky
flavor from bits of ba-
con contrasts with the
ocean-y fresh clams.
It was less peppery
than other chow-
ders I tried. How-
ever, pepper flakes
give it the kick
it needs to cut
through the rich-
ness. It goes nicely
with the sourdough
bread that comes
with it.
Anthony’s Clam Chowder has a
Anthony’s Award-
Winning
Clam Chowder Cup
As one would
fresh ocean-y flavor.
South Bend Bistro
imagine, the Antho-
ny’s Clam Chowder
South Bend Bis-
tasted most like you would find at a
tro doesn’t have clam chowder every
beachside eatery.
day. But on those special days that it’s
The fresh seafood flavor comes
available, it is what you would expect
from Chilantic sea clams that are
of clam chowder at a French bistro.
blast frozen for freshness within three
Chef Kelly Day uses fine-quality in-
hours of being harvested. The Chilan- gredients that make each flavor both
tic clams are said to have the cleanest
stand out and work in harmony. The
standard in the world as they remove
clams have more flavor than other
It was the chunkiest chowder of all we
tried. Firm clams and big chunks of
thick bacon were mixed in a soupy
cream broth authentic to the
East Coast preparation.
It also had the largest
pieces of potato that
were a bit harder than
other chowders. In
all, it was a typical
clam chowder that
would go well with a
cold beer at the end of
the day of skiing or
boarding.
Parrilla Grill’s Famous Clam
chowders I tasted and are soft and
tender. The chowder was smooth,
rich, and thick. Small bits of thick
and meaty bacon were thick,
adding balance to the
clam flavor.
J Dub
Many people
recommended the
clam chowder from
J Dub. The recipe is
the creation of Gen-
eral Manager Nate
Montgomery. Mont-
gomery had spent
Chowder with Stash Salsa zing.
E-Bar Grill
the last 23 years per-
fecting a recipe he
In the fall, I tried
learned when he worked with an East
the clam chowder at the e-Bar Grill in
Coast chef at a resort in the Middle
Redmond.
West.
The recipe has been perfected for
It begins by rendering bacon, on-
over 30 years. While they won’t be
ion, celery and garlic. Montgomery
making it again until the restaurant
uses canned sea clams and ocean clam is fully open, I included it here for fu-
juice to give a full clam flavor. Fresh
ture reference as it was excellent. The
dill adds a unique taste to this chow-
chowder is chunked-full of ingredi-
der that is topped with fresh chives.
ents and very creamy. Small slices of
bacon add smokiness. It was the spic-
Immersion Brewing
iest of all the chowders with a strong
The clam chowder at Immersion
pepper flavor.
Brewing is available in a bread bowl.
e e Reporter: barb@barbgonzalezphotography.com
Barney
Prine’s Steak-
house & Sa-
loon
389 NW
4th Street,
Prineville
541-447-3333
Parrilla Grill
634 Nw 14th
St, Bend
541-617-9600
parillagrill-
bend.com
Anthony’s
Restaurant
in the Old Mill
475 Southwest
Powerhouse
Drive
541-389-8998
Anthonys.com
South Bend
Bistro
57080 Abbot
Drive, The Vil-
lage at Sun-
river
541-593-3881
southbendbis-
tro.com
J Dub
932 NW Bond
St, Bend
541-797-6335
jdubbend.com
Immersion
Brewing
550 SW Indus-
trial Way, Unit
185, Bend
The Box Fac-
tory
541-633-7821
imbrewing.
com
E-Bar Grill
314 SW Fifth
St, Redmond
541-316-7050
ebargrill.com