Yes, it is that time of year that soup seems like the best entree to have for lunch.  Clam chowder is one of my favorite soups but making one totally from scratch is time consuming for and everyday lunch. This is were canned clam come in handy. Maybe not as good as truly home made soup but it beats canned soup anytime. This is a pacific version of clam chowder that I really like for those days I want some and don’t care about the calories. 


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Pacific Coast Clam Chowder


5 slices bacon; cut into 1/4 inch pieces
1/4 cup Butter
1 medium onion
1/4 cup all-purpose flour
salt and Pepper; to taste
4 cups milk
any amount desired potato; cut into 1/4 inch pieces
2 6 1/2 oz Cans minced clams

In a large soup pot over medium heat saute the bacon until crisp and golden brown. remove the bacon and drain on paper towels. Drain off the fat from the soup pot. Set aside.

Reduce the heat to low and add the butter or margarine and stir until melted. Add the onion and saute until soft. Add flour, salt and pepper. Stir constantly until well blended. gradually add the milk, stirring constantly until the sauce comes to a boil and thickens.

Add the potatoes and simmer 10 to 15 minutes or until potatoes are soft. Add bacon, clams and clam liquid. Simmer until thoroughly heated. Season to taste with more salt and pepper. Remove from heat and serve in sop bowls with crackers or bread.

Tip: add canned potatoes drained to make a quicker soup. The potatoes are already cooked so you do not have to simmer.


Yield: 8 servings

Preparation Time: 20 mm

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