Best Westcoast Style Clam Chowder Recipes

CLAM CHOWDER - WESTCOAST STYLE

Steps:

• In a medium size frying pan, lightly fry chopped bacon until partially cooked.
• Drain and discard fat.
• Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
• In a large cooking pot, add water and bring to boil.
• Add chopped carrots, cubed potatoes, salt and pepper.
• Puree' tomatoes in a food processor or blender and add to cooking pot.
• Add reserved bacon/onion mixture to pot and bring to boil.
• Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
• Add diced celery and ketchup and cook for 5 minutes.
• Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
• Add milk, stirring constantly while adding and bring to just boil.
• Finally, add instant potato flakes, stir well and simmer for 3 minutes.
• 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.
• Remove soup from heat and let sit for 15 minutes before serving.
• Fresh baby clams may be used.
• You will require about 4 pounds of baby clams in the shell.
• In a pot, add 2 1/2 cups water and clams.
• Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
• Discard any clams that DO NOT OPEN.
• 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.
• Extract the clams from the shells and add to soup.
• This soup can be canned.

WESTCOAST STYLE CLAM CHOWDER

Steps:

• 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.
• 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.
• Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.
• Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook.
• Stir in celery and ketchup and cook for another 5 minutes.
• Slowly add milk, stirring constantly while bringing just to boiling.
• Finally, add instant potato flakes and cook for 3 minutes.
• Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.
• Remove soup from heat and let sit for about 15 minutes before serving.