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Nutrition Facts
Serving Size 1 (383g) Recipe makes 20 servings
Calories 209
Calories from Fat 67		(32%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 519mg		21%
Potassium 716mg		20%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 2.5g	9%
	Sugars 8.1g
Protein 12.2g		24%
detailed view... how is this calculated?

Clam Chowder - Westcoast Style

Recipe #37586 | 1½ hours | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: William (Uncle Bill) Anatooskin
Aug 19, 2002

This recipe took me several years to perfect and it has been enjoyed by everyone who like clam chowder, even those who did not like it previously. By puree'ing the tomatoes, you would hardly know that tomatoes were used.

SERVES 20 (change servings and units)

Ingredients

1/2 lb lean bacon, chopped small and fried
2 medium onions, chopped small
12 cups water
3 large carrots, peeled and diced 1/4 inch
4 medium potatoes, peeled and cubed 1/2 inch
1 teaspoon sea salt
28 fluid ounces canned tomatoes, including liquid
1 1/2 teaspoons fresh ground black pepper
4 large celery ribs, chopped small
3/4 cup ketchup
14 fluid ounces clam juice
28 fluid ounces canned baby clams, including liquid
4 cups whole milk, homogenized
2 cups instant potato flakes (IDAHO preferred)

Directions

1
In a medium size frying pan, lightly fry chopped bacon until partially cooked.
2
Drain and discard fat.
3
Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
4
In a large cooking pot, add water and bring to boil.
5
Add chopped carrots, cubed potatoes, salt and pepper.
6
Puree' tomatoes in a food processor or blender and add to cooking pot.
7
Add reserved bacon/onion mixture to pot and bring to boil.
8
Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
9
Add diced celery and ketchup and cook for 5 minutes.
10
Add clam juice, baby clams and the liquid and boil for 5 minutes.
11
Add milk, stirring constantly while adding and bring to boil.
12
Finally, add instant potato flakes, stir well and cook for 3 minutes.
13
Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
14
Remove soup from heat and let sit for 15 minutes before serving.
15
Fresh baby clams may be used.
16
You will require about 4 pounds of baby clams in the shell.
17
In a pot, add 2 1/2 cups water and clams.
18
Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
19
Discard any clams that DO NOT OPEN.
20
Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
21
Extract the clams from the shells and add to soup.
22
This soup can be canned.

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Featured Reviews for This Recipe

From: GinnyP

On Sep 15, 2002

I've made this twice. The first time, I made the entire recipe. Wha a big pot of soup! LOL Tonight, I made 1/4th of the recipe. It was "souper"! I only changed two things to suit my own taste. 1/4th calls for 3 cups of water. I used 2. 1/4th calls for 7 oz clams. I doubled that. One thing I've learned from prior experiences, "taste" the bottled clam juice that you plan to use before you use it. There are some good ones and some really bad ones. I use 'Doxsee All-Natural Clam Juice'. Thanks for posting this, Bill, and thanks for all your assistance!