Westcoast Style Clam Chowder
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Bacon (diced)2 small
Onion (chopped)12 cups
Water2.25 cups
Clam Juice1 tsp
Kosher Salt1.5 tsps
Ground Black Pepper4 large
Celery (stalks, chopped)1 cup
Ketchup4 cups
Whole Milk1.5 cups
Potato Flakes (dry)Directions:
1
In medium skillet lightly fry bacon over medium heat; drain off fat and discard
2
Add onions to bacon and saute approximately 3 minutes
3
Do not brown
4
In a large stock pot add water and bring to boil
5
Once boiling add carrots, baby clams (including liquid), clam juice, potatoes, salt and pepper
6
Using a food processor or blender, puree tomatoes
7
Add to stock pot along with bacon-onion mixture and bring to boil
8
Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender
9
Do not overcook
10
Stir in celery and ketchup and cook for another 5 minutes
11
Slowly add milk, stirring constantly while bringing just to boiling
12
Finally, add instant potato flakes and cook for 3 minutes
13
Adjust seasoning to taste
14
If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time
15
Remove soup from heat and let sit for about 15 minutes before serving