West Coast Clam Chowder

Yield:
Category:
Soup
Cuisine:
Canadian

INGREDIENTS:

  • 2 cans baby clams (save the juice)
  • ½ cup finely diced bacon
  • 2 medium onions, chopped small
  • 2 stalks celery, chopped finely
  • 1 cup diced raw potatoes
  • 1 small bay leaf
  • 2 cups liquid (clam liquor + water)
  • 1 can tomatoes (28 oz)
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp thyme

DIRECTIONS:

  1. Fry the bacon until just done. Discard the fat. Drain the clams and save the liquor. Chop the bacon to desired fineness.
    Add the onions to the bacon and cook 5 minutes, until tender. Add the diced potatoes, celery, bay leaf, and liquid. Cover and simmer 10-15 minutes until the potatoes are tender. Add the tomatoes, clams, and seasonings, and heat to just under a boil. Serve.

Print