West Coast Seafood Chowder Recipes

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.

WEST COAST SEAFOOD CHOWDER

Steps:

• In a large heavy stock pot add first 9 ingredients and saute until tender. Add remaining ingredients and gently simmer for 30 minutes on low heat.