West Coast Clam Chowder Recipes

WEST COAST CLAM CHOWDER RECIPE:

Steps:

• In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off the bacon fat from the soup pot). Set bacon aside. I do not add the bacon fat back to my clam chowder, but it is your choice!
• Reduce heat to low and add butter and stir until melted. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens.
• Making a large quantity of clam chowder:
• Since I usually make a large pot (sometimes a couple of pots) of clam chowder for my family, I make a Roux with flour and butter for thickening the chowder to my liking:
• First use some of the butter to saute the onions.
• Then using equal parts of butter and flour, melt the butter over medium-low heat. Whisk the flour and butter together. Cook, stirring, it until the flour/butter mixture are well blended and starts to lose its raw flour smell. NOTE: A good guideline is to use 1 tablespoon of flour for every 2 cups of liquid you have, but adjust to your taste.
• Slowly add the milk to the roux, stirring constantly to blend well.
• My family likes a thinly-thickened chowder, but thicken to your liking.
• Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft.
• Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.
• Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
• Serve with crackers or bread.
• Our family likes to serve this clam chowder with Never-Fail Popovers.
• Makes 8 servings.

CLAM CHOWDER - WESTCOAST STYLE

Steps:

• In a medium size frying pan, lightly fry chopped bacon until partially cooked.
• Drain and discard fat.
• Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
• In a large cooking pot, add water and bring to boil.
• Add chopped carrots, cubed potatoes, salt and pepper.
• Puree' tomatoes in a food processor or blender and add to cooking pot.
• Add reserved bacon/onion mixture to pot and bring to boil.
• Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
• Add diced celery and ketchup and cook for 5 minutes.
• Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
• Add milk, stirring constantly while adding and bring to just boil.
• Finally, add instant potato flakes, stir well and simmer for 3 minutes.
• Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
• Remove soup from heat and let sit for 15 minutes before serving.
• Fresh baby clams may be used.
• You will require about 4 pounds of baby clams in the shell.
• In a pot, add 2 1/2 cups water and clams.
• Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
• Discard any clams that DO NOT OPEN.
• Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
• Extract the clams from the shells and add to soup.
• This soup can be canned.

MANHATTAN CLAM CHOWDER RECIPE

Steps:

• Fry the bacon in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion, red pepper, celery, garlic and the red pepper flakes and cook over low until the vegetables are soft, about 10 minutes. Stir in the tomato paste and cook, stirring, for 1 minute. Add the white wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits.
• Add the clam juice, Italian seasoning, bay leaf and potatoes and bring to a boil. Lower the heat, and simmer, covered until the potatoes are tender, about 8-10 minutes. Add tomatoes with their juices and the drained clams. Cover and simmer on low until clams are heated through. Ladle into serving bowl and sprinkle with parsley.

WESTCOAST STYLE CLAM CHOWDER

Steps:

• 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.