While today is 70 and sunny in Oregon, winter is just around the corner. To get you in the mood for the crisp, clear days of fall and the warm and cozy days of winter, we hit the road. Our Susan Hauser recently traveled the quaint towns of coast to discover that perfect bowl of clam chowder (yep, it was a rough job).

One of her stops was at the Wayfarer Restaurant in Cannon Beach where Chef Leroux makes up to 25 gallons of this yummy goodness per day. Will had cooked at the James Beard House in New York City and his restaurant has quickly garnered a reputation for terrific chowder , among other delectable dishes. Check out her video for a behind-the-scenes peek at what it truly takes to make fresh, delicious chowder.

Was it the best? You’ll have to order the Fall/Winter edition of Travel Oregon magazine to find out. And if you just can’t wait until the magazine arrives, you can print the recipe here.

For more cooking experiences on the coast, don’t forget to check out Oregon Bounty on the Coast!

About the Author: Mo Sherifdeen

Mo is Travel Oregon's content publisher and loves to hike the forests and mountain trails of Oregon with his wife, daughter and dog. He is also known for getting lost inside a maze of books at Powell’s, sipping an IPA (or two) and seeking the best fish 'n chips along the Oregon Coast.

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  1. katherine says…

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    Written on December 6th, 2008 / Flag this Comment
  2. Kady says…

    What about the Oregon Coast Professional Chowder Cook-Off held during the annual Chowder Blues & Brews Festival in Florence? Eight entries this last year from Gold Beach all the way to Seaside…

    Written on December 4th, 2009 / Flag this Comment
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