Westcoast Style Clam Chowder Recipe

Ingredients <br>- 1/2 pound diced bacon <br>- 2 small onion, chopped <br>- 12 cups water <br>- 3 carrots, chopped <br>- 4 (6.5 ounce) cans minced clams <br>- 2 1/4 cups clam juice <br>- 4 potatoes, peeled and cubed <br>- 1 teaspoon kosher salt <br>- 2 (14.5 ounce) cans stewed tomatoes <br>- 1 1/2 teaspoons ground black pepper <br>- 4 large stalks celery, chopped <br>- 1 cup ketchup <br>- 4 cups whole milk <br>- 1 1/2 cups dry potato flakes <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>step 3: Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil. <br>step 4: Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook. <br>step 5: Stir in celery and ketchup and cook for another 5 minutes. <br>step 6: Slowly add milk, stirring constantly while bringing just to boiling. <br>step 7: Finally, add instant potato flakes and cook for 3 minutes. <br>step 8: Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time. <br>step 9: Remove soup from heat and let sit for about 15 minutes before serving. <br>

Ingredients
- 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

Directions
step 1: 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.
step 2: 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.
step 3: Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.
step 4: Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook.
step 5: Stir in celery and ketchup and cook for another 5 minutes.
step 6: Slowly add milk, stirring constantly while bringing just to boiling.
step 7: Finally, add instant potato flakes and cook for 3 minutes.
step 8: Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.
step 9: Remove soup from heat and let sit for about 15 minutes before serving.

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