Recipe by William Anatooskin
"A clam chowder soup to be enjoyed. Uncle Bill's Tips: Fresh baby clams can be used instead of canned clams. In order to do this you will need 4 pounds of baby clams in the shell. First, steam clams in 2 1/2 cups water until they open. (Discard any clams that don't open.) Save the liquid and pour through a very fine sieve to remove any particles. Extract clams from the shell and add to soup; as directed in the recipe. You can also use the left over liquid in place of clam juice."
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4 (6.5 ounce) cans
2 1/4 cups
potatoes, peeled and cubed
2 (14.5 ounce) cans
1 1/2 teaspoons
ground black pepper
4 large stalks
1 1/2 cups
dry potato flakes
I did not like it :(
Good example of westcoast style clam chowder. Using less water makes for a tastier soup and lets you use fewer potato flakes. I added some thyme to mine and a little garlic. Reminds me of the soup served on the ferries and at the White Spot restaurant chain. Thanks for posting.
Tasted terrible, and looked worse. I should have followed my instincts. Tomato-based clam chowder is just wrong.
Food is a joy.dont ruin it!!
* Percent Daily Values are based on a 2,000 calorie diet.
Westcoast Style Clam Chowder
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 213
** Calories from Fat: 69
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