- 1/2 pound diced bacon
- 2 small onion, chopped
- 12 cups water
- 3 carrots, chopped
- 4 (6.5 ounce) cans minced clams
- 2 1/4 cups clam juice
- 4 potatoes, peeled and cubed
- 1 teaspoon kosher salt
- 2 (14.5 ounce) cans stewed tomatoes
- 1 1/2 teaspoons ground black pepper
- 4 large stalks celery, chopped
- 1 cup ketchup
- 4 cups whole milk
- 1 1/2 cups dry potato flakes
- 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.
08/06/2019
recipepes.com
westcoast style clam chowder, recipe
PT15M
PT1H
5
455 calories
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