Westcoast Style Clam Chowder

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.

• Calories: 213 Calories

Ingredients

• 2 small onion, chopped
• 3 carrots, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 12 cups water
• 4 (6.5 ounce) cans minced clams
• 4 potatoes, peeled and cubed
• 1 ½ teaspoons ground black pepper
• 1 ½ cups dry potato flakes
• 1 cup ketchup
• ½ pound diced bacon
• 2 ¼ cups clam juice
• 1 teaspoon kosher salt
• 4 large stalks celery, chopped
• 4 cups whole milk

Recipe Instructions

Step 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.

Step 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.

Step 3

Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.

Step 4

Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook.

Step 5

Stir in celery and ketchup and cook for another 5 minutes.

Step 6

Slowly add milk, stirring constantly while bringing just to boiling.

Step 7

Finally, add instant potato flakes and cook for 3 minutes.

Step 8

Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.

Step 9

Remove soup from heat and let sit for about 15 minutes before serving.