West Coast Clam Chowder

Yield:
4 to 6 servings
Category:
Soup
Cuisine:
Canadian

INGREDIENTS:

  • 2 cans baby clams (save the juice)
  • ½ cup finely diced bacon
  • 2 medium onions, chopped small
  • 1 medium carrot, diced
  • 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.
  2. Chop the bacon to desired fineness.
  3. Add the onions and the carrot to the bacon and cook 5 minutes, until tender.
  4. Add the diced potatoes, celery, bay leaf, and liquid. Cover and simmer 10-15 minutes until the potatoes are tender.
  5. Add the tomatoes, clams, and seasonings, and heat to just under a boil.
  6. Serve.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/121