Description
A clam chowder soup to be enjoyed. Uncle Bill’s Tips: Fresh baby clams can be used instead of canned clams. In order to do this you will need 4 pounds of baby clams in the shell. First, steam clams in 2 1/2 cups water until they open. (Discard any clams that don’t open.) Save the liquid and pour through a very fine sieve to remove any particles. Extract clams from the shell and add to soup; as directed in the recipe. You can also use the left over liquid in place of clam juice.
Ingredients
- ½ pound diced bacon
- 2 small onion, chopped
- 12 cups water
- 3 carrots, chopped
- 4 (6.5 ounce) cans minced clams
- 2 ¼ cups clam juice
- 4 potatoes, peeled and cubed
- 1 teaspoon kosher salt
- 2 (14.5 ounce) cans stewed tomatoes
- 1 ½ teaspoons ground black pepper
- 4 large stalks celery, chopped
- 1 cup ketchup
- 4 cups whole milk
- 1 ½ cups dry potato flakes
Servings: 20