Clam Chowder - Westcoast Style

READY IN: 1hr 25mins




  • 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.