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    You are in: Home / Recipes / Clam Chowder - Westcoast Style Recipe
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    Clam Chowder - Westcoast Style

    1/1 Photo of Clam Chowder - Westcoast Style

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on September 15, 2002

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    32%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.7 g
    13%
    Cholesterol 26.5 mg
    8%
    Sodium 528.5 mg
    22%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 7.8 g
    31%
    Protein 11.8 g
    23%

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