Best 5 Westcoast Style Clam Chowder Recipes

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Looking to dive into the deliciousness of a comforting and creamy West Coast-style Clam Chowder? Prepared with a robust blend of fresh clams, savory bacon, tender potatoes, and a medley of aromatic vegetables, this chowder embodies the essence of a soul-satisfying meal. Whether you're a seafood enthusiast or simply seeking a culinary adventure, our curated guide will lead you through the delightful journey of discovering the best West Coast-style Clam Chowder recipe. From the selection of succulent clams and the art of crafting a flavorful broth to the perfect balance of vegetables and seasonings, we'll unveil the secrets to creating a truly unforgettable chowder experience.

Check out the recipes below so you can choose the best recipe for yourself!

WEST COAST CLAM CHOWDER RECIPE:



West Coast Clam Chowder Recipe: image

Normally, I just add the chowder ingredients, without measuring, to my soup pot. I just taste and add them to my liking. For you, I have attempted to write down my family's recipe. Add or delete to your family's taste. ENJOY!

Provided by What's Cooking America

Categories     Main Course     Soup

Time 50m

Number Of Ingredients 9

5 bacon (slices, cut into 1/4-inch pieces*)
1/4 cup butter ((salted or unsalted, your choice))
1 medium onion, (chopped)
1/4 cup flour ((all-purpose))
Salt (and pepper to taste)
4 cups milk**
Potatoes, (peeled and cut into 1/4-inch pieces (as many potatoes as you prefer))
2 (6.5-ounce) cans clams, (minced, undrained)
Crackers (or bread)

Steps:

  • In a large soup pot over medium heat, saute bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels (drain off the bacon fat from the soup pot). Set bacon aside. I do not add the bacon fat back to my clam chowder, but it is your choice!
  • Reduce heat to low and add butter and stir until melted. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Add flour, salt, and pepper, stirring constantly until well blended. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens.
  • Making a large quantity of clam chowder:
  • Since I usually make a large pot (sometimes a couple of pots) of clam chowder for my family, I make a Roux with flour and butter for thickening the chowder to my liking:
  • First use some of the butter to saute the onions.
  • Then using equal parts of butter and flour, melt the butter over medium-low heat. Whisk the flour and butter together. Cook, stirring, it until the flour/butter mixture are well blended and starts to lose its raw flour smell. NOTE: A good guideline is to use 1 tablespoon of flour for every 2 cups of liquid you have, but adjust to your taste.
  • Slowly add the milk to the roux, stirring constantly to blend well.
  • My family likes a thinly-thickened chowder, but thicken to your liking.
  • Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft.
  • Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.
  • Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
  • Serve with crackers or bread.
  • Our family likes to serve this clam chowder with Never-Fail Popovers.
  • Makes 8 servings.

CLAM CHOWDER - WESTCOAST STYLE



Clam Chowder - Westcoast Style image

This recipe took me several years to perfect and it has been enjoyed by everyone who like clam chowder, even those who did not like it previously. By puree'ing the tomatoes, you would hardly know that tomatoes were used.

Provided by William Uncle Bill

Categories     Chowders

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 14

1/2 lb lean bacon, chopped small and fried
2 medium onions, chopped small
12 cups water
3 large carrots, peeled and diced 1/4 inch
4 medium potatoes, peeled and cubed 1/2 inch
1 teaspoon sea salt
28 fluid ounces canned tomatoes, including liquid
1 1/2 teaspoons fresh ground black pepper
4 large celery ribs, chopped small
3/4 cup ketchup
14 fluid ounces clam juice
28 fluid ounces canned baby clams, including liquid
4 cups whole milk, homogenized
1 1/2 cups instant potato flakes (IDAHO preferred)

Steps:

  • In a medium size frying pan, lightly fry chopped bacon until partially cooked.
  • Drain and discard fat.
  • Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
  • In a large cooking pot, add water and bring to boil.
  • Add chopped carrots, cubed potatoes, salt and pepper.
  • Puree' tomatoes in a food processor or blender and add to cooking pot.
  • Add reserved bacon/onion mixture to pot and bring to boil.
  • Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
  • Add diced celery and ketchup and cook for 5 minutes.
  • Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
  • Add milk, stirring constantly while adding and bring to just boil.
  • Finally, add instant potato flakes, stir well and simmer for 3 minutes.
  • Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
  • Remove soup from heat and let sit for 15 minutes before serving.
  • Fresh baby clams may be used.
  • You will require about 4 pounds of baby clams in the shell.
  • In a pot, add 2 1/2 cups water and clams.
  • Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
  • Discard any clams that DO NOT OPEN.
  • Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
  • Extract the clams from the shells and add to soup.
  • This soup can be canned.

Nutrition Facts : Calories 207.4, Fat 7.4, SaturatedFat 2.7, Cholesterol 26.6, Sodium 528.6, Carbohydrate 23.9, Fiber 2.5, Sugar 7.9, Protein 11.8

NEW ENGLAND CLAM CHOWDER



New England Clam Chowder image

This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

Provided by Ravenseyes

Categories     Chowders

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 11

6 dozen clams
1 cup diced onion
8 cups potatoes
1/2 cup celery
3 garlic cloves
12 cups clam juice
3 cups fat-free half-and-half
1 teaspoon salt
1 teaspoon pepper
3 tablespoons flour
2 tablespoons butter

Steps:

  • In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
  • Remove clams from the pot and set aside to cool.
  • Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
  • In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
  • Add clam liquor and cook till potatoes are tender.
  • In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
  • The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

WESTCOAST STYLE CLAM CHOWDER



Westcoast Style Clam Chowder image

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.

Provided by William Uncle Bill Anatooskin

Categories     Clam Chowder

Yield 20

Number Of Ingredients 14

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

Steps:

  • In medium skillet lightly fry bacon over medium heat; drain off fat and discard. Add onions to bacon and saute approximately 3 minutes. Do not brown.
  • In a large stock pot add water and bring to boil. Once boiling add carrots, baby clams (including liquid), clam juice, potatoes, salt and pepper.
  • Using a food processor or blender, puree tomatoes. Add to stock pot along with bacon-onion mixture and bring to boil.
  • Reduce heat and simmer for 30 minutes or until carrots and potatoes are tender. Do not overcook.
  • Stir in celery and ketchup and cook for another 5 minutes.
  • Slowly add milk, stirring constantly while bringing just to boiling.
  • Finally, add instant potato flakes and cook for 3 minutes.
  • Adjust seasoning to taste. If soup is not to your desired thickness add more instant potato flakes, about 2 tablespoons at a time.
  • Remove soup from heat and let sit for about 15 minutes before serving.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 22.1 g, Cholesterol 38.1 mg, Fat 7.6 g, Fiber 2.2 g, Protein 14.4 g, SaturatedFat 2.7 g, Sodium 556.1 mg, Sugar 7.8 g

Tips:

  • Use fresh clams: Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but they won't be as flavorful.
  • Don't overcook the clams: Clams are delicate and can easily be overcooked. When they are cooked through, they will be opaque and firm.
  • Use a good quality clam juice: The clam juice is an important part of the chowder's flavor. Use a clam juice that is made with natural clam broth.
  • Add vegetables: Vegetables add flavor and texture to the chowder. Some common vegetables that are used in clam chowder include potatoes, carrots, celery, and onions.
  • Use a thickener: A thickener will help to give the chowder a creamy consistency. Common thickeners that are used in clam chowder include flour, cornstarch, and roux.
  • Season to taste: Season the chowder to taste with salt and pepper. You can also add other spices, such as garlic powder, onion powder, paprika, and chili powder.

Conclusion:

Clam chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious clam chowder that your family and friends will love.

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