Westcoast Style Clam Chowder

Cooking Recipes Catalogue

This chowder incorporates minced clams, carrots, potatoes, onions and celery in a cream of tomato soup base made with clam juice, milk, stewed tomatoes and ketchup.

INGREDIENTS (for 2 servings):


  • In medium skillet lightly fry bacon over medium heat; drain off fat and discard. Add onions to bacon and saute approximately 3 minutes. Do not brown.
  • In a large stock pot add water and bring to boil. Once boiling add carrots, baby clams (including liquid), clam juice, potatoes, salt and pepper.
  • Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.
  • Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook.
  • Stir in celery and ketchup and cook for another 5 minutes.
  • Slowly add milk, stirring constantly while bringing just to boiling.
  • Finally, add instant potato flakes and cook for 3 minutes.
  • Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.
  • Remove soup from heat and let sit for about 15 minutes before serving.