BC Ferries Manhattan-style Clam Chowder
When BC Ferries was still more interested in serving the public than turning a profit, and before they handed their kitchens over to the White Spot Franchise, and a simple sandwich jumped to 8 dollars, there was a time when you could get a hearty bowl of chowder and a bun or crackers for less than $4.00. This recipe is taken from a card they used to give out free from their information booth.
- 4 slices diced bacon (or 1/4 cup diced salt pork)
- ¼ cup diced celery
- 1/3 cup diced onion
- ¼ cup diced green pepper
- ¼ cup diced carrot
- 2 tablespoons flour
- 2 cups clam juice (or one 10 oz can chicken broth diluted)
- 2/3 cup diced potato
- 1 (14 oz) can stewed tomatoes
- 3 tablespoons tomato paste (or ketchup)
- 1 (8 oz can baby clams - undrained)
- ½ teaspoon Worcestershire sauce
- 1 dash thyme (and or oregano)
- salt and pepper to taste
(Preparation: 30 Minutes. Cooking: 90 minutes)
- In large saucepan over medium heat saute onion or salt pork till lighlty browned.
- Add celery, onions, green pepper, and carrots and stir fry until tender.
- Blend in flour and simmer a few minutes. Stir in clam juice (or diluted chicken broth) and diced potatoes. Simmer 15 minutes.
- Add tomatoes, breaking them up into smaller chunks. Add tomato paste and baby clams, including the juice.
- Season with thyme (and/or oregano), worcestershire sauce, and salt and pepper. Simmer for an hour or more.
- Serve with fresh garlic bread or dinner rolls.
Like most soups and stews this tastes even better the second day. If you want to spice it up a little added a little cayenne pepper or crushed chilis. It also freezes well, so double the ingredients and save half for a rainy day.
Contributed by Ted