westcoast style clam chowder

Ingredients

• Servings: 20
• 1/2 pound diced bacon
• 2 small onion, chopped
• 12 cups water
• 3 carrots, chopped
• 4 (6.5 ounce) cans minced clams
• 2 1/4 cups clam juice
• 4 potatoes, peeled and cubed
• 1 teaspoon kosher salt
• 2 (14.5 ounce) cans stewed tomatoes
• 1 1/2 teaspoons ground black pepper
• 4 large stalks celery, chopped
• 1 cup ketchup
• 4 cups whole milk
• 1 1/2 cups dry potato flakes

Recipe

• 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.