Westcoast Style Clam Chowder

4
William Anatooskin 10

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 213 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. In medium skillet lightly fry bacon over medium heat; drain off fat and discard. Add onions to bacon and saute approximately 3 minutes. Do not brown.
  2. In a large stock pot add water and bring to boil. Once boiling add carrots, baby clams (including liquid), clam juice, potatoes, salt and pepper.
  3. Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.
  4. Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook.
  5. Stir in celery and ketchup and cook for another 5 minutes.
  6. Slowly add milk, stirring constantly while bringing just to boiling.
  7. Finally, add instant potato flakes and cook for 3 minutes.
  8. Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.
  9. Remove soup from heat and let sit for about 15 minutes before serving.

Reviews

4

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...

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!!