Clam Chowder

By North Star


1/2 lb. bacon, chopped small and lightly fried
2 medium onions, chopped small
12 cups water
3 large carrots, peeled and chopped small
28 fl.oz. baby clams, including liquid
14 fl.oz. clam nectar
4 medium potatoes, peeled and cubed 1/2"
1 tsp. coarse salt
28 fl.oz. canned tomatoes, including liquid
1 1/2 tsp. freshly ground black pepper
4 large celery stalks, chopped small
1 cup ketchup
4 cups whole milk, homogenized
1 1/2 cups instant potato flakes

Chop and lightly fry bacon; drain off fat and discard. Add onions to bacon
and saute' about 3 minutes; do not brown.
In a large cooking pot, add water and bring to boil. Add chopped carrots,
baby clams, clam nectar, cubed potatoes, salt and pepper.
Puree' tomatoes in a food processor or blender; add to cooking pot along
with bacon-onion mixture and bring to boil. Reduce heat to low and simmer
for 30 minutes or until carrots and potatoes are tender. Do not overcook.
Add diced celery and ketchup and cook for another 5 minutes. Add milk,
stirring constantly while adding and bring just to boil.
Finally, add instant potato flakes and cook for 3 minutes.
Adjust seasonings to taste. If soup is not thick enough to your liking,
add more instant potato flakes, about 2 tablespoons at a time.
Remove soup from heat and let sit for about 15 minutes before serving.

Fresh baby clams can be used. You will require about 4 pounds of baby
clams in the shell. Firstly, steam clams in 2 1/2 cups of water until they open.
Save the liquid and pour through a very fine sieve to remove any particles. Use liquid in the soup. Extract clams from the shell and add to soup as
directed in the recipe.

Makes 20 Servings