Westcoast Style Clam Chowder Recipe
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
Servings: 20
Calories per serving: 207.4
Rating: ⭐⭐⭐⭐⭐
Cuisine: Canadian
Category: Chowders
Description
This Westcoast Style Clam Chowder recipe is the culmination of several years of refinement, resulting in a dish cherished by clam chowder enthusiasts and even those previously indifferent to it. The secret lies in the delicate balance of ingredients, including the subtle use of tomatoes, which are pureed to seamlessly blend into the savory broth.
Ingredients
- 1/2 lb lean bacon, chopped
- 2 onions, finely chopped
- 12 cups water
- 3 carrots, chopped
- 4 potatoes, cubed
- 1 tsp sea salt
- 28 oz canned tomatoes, pureed
- 1 1/2 tsp freshly ground black pepper
- 4 celery ribs, diced
- 3/4 cup ketchup
- 14 oz canned baby clams
- 28 oz clam nectar
- 4 cups milk
- 1 1/2 cups instant potato flakes
Instructions
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In a medium-sized frying pan, lightly fry the chopped bacon until partially cooked.
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Drain and discard the excess fat from the bacon. Then, add the chopped onions to the bacon and sauté for about 5 minutes, ensuring not to brown them. Set the mixture aside for later use.
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In a large cooking pot, add water and bring it to a boil.
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Once the water is boiling, add the chopped carrots, cubed potatoes, sea salt, and freshly ground black pepper.
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Puree the canned tomatoes in a food processor or blender until smooth, then add them to the cooking pot.
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Incorporate the reserved bacon and onion mixture into the pot and bring the contents to a boil.
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Reduce the heat, cover the pot, and allow the mixture to simmer for approximately 30 minutes, or until the carrots and potatoes are tender. Be cautious not to overcook.
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After the vegetables have simmered, add the diced celery and ketchup to the pot, and cook for an additional 5 minutes.
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Introduce the clam nectar, canned baby clams (including the liquid), and simmer for another 5 minutes.
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Slowly pour in the milk, stirring constantly, until it just begins to boil.
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Finally, add the instant potato flakes to the soup, stirring well to incorporate. Let the soup simmer for an additional 3 minutes to allow the flavors to meld.
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Taste the chowder and adjust the seasonings according to your preference. If the soup isn’t thick enough, you can add more instant potato flakes until desired consistency is achieved. Note that the soup will thicken slightly upon standing, especially the following day.
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Remove the chowder from the heat and let it rest for about 15 minutes before serving.
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For a variation, fresh baby clams may be used instead of canned ones. To prepare fresh clams, you’ll need approximately 4 pounds of baby clams in the shell. In a pot, add 2 1/2 cups of water and the clams. Cover and bring to a boil, then cook for 5 to 8 minutes until all clams have opened. Discard any clams that do not open. Strain the liquid through a fine sieve to remove any particles, then use the liquid in the soup in the same way as the canned clam liquid. Extract the clams from the shells and add them to the soup.
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This delicious clam chowder can also be canned for future enjoyment.
Enjoy your Westcoast Style Clam Chowder, a comforting and hearty dish perfect for any occasion, from cozy weeknight dinners to gatherings with family and friends! 🍲🌊
