1/1 Photo of Clam Chowder - Westcoast Style
1 hr 25 mins
1 hr 10 mins
William (Uncle Bill) Anatooskin's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1 1/2 cups instant potato flakes (IDAHO preferred)
- 1In a medium size frying pan, lightly fry chopped bacon until partially cooked.
- 2Drain and discard fat.
- 3Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
- 4In a large cooking pot, add water and bring to boil.
- 5Add chopped carrots, cubed potatoes, salt and pepper.
- 6Puree' tomatoes in a food processor or blender and add to cooking pot.
- 7Add reserved bacon/onion mixture to pot and bring to boil.
- 8Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
- 9Add diced celery and ketchup and cook for 5 minutes.
- 10Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
- 11Add milk, stirring constantly while adding and bring to just boil.
- 12Finally, add instant potato flakes, stir well and simmer for 3 minutes.
- 13Adjust 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.
- 14Remove soup from heat and let sit for 15 minutes before serving.
- 15Fresh baby clams may be used.
- 16You will require about 4 pounds of baby clams in the shell.
- 17In a pot, add 2 1/2 cups water and clams.
- 18Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
- 19Discard any clams that DO NOT OPEN.
- 20Save 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.
- 21Extract the clams from the shells and add to soup.
- 22This soup can be canned.
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Nutritional Facts for Clam Chowder - Westcoast Style
Serving Size: 1 (383 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 207.4
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 2.7 g
- Cholesterol 26.5 mg
- Sodium 528.5 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 2.5 g
- Sugars 7.8 g
- Protein 11.8 g