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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A surprisingly quick-and-easy, creamy clam chowder with bacon and potatoes.
See how to make a creamy, 5-star clam chowder.
Here’s a hearty comfort-food classic to warm you up on cold winter days.