According to those in the know, this is the best clam chowder recipe ever. It harkens back to the day when the food on BC ferries wasn't subcontracted to the White Spot. So, for the sake of history, I'm sharing the recipe here.
INGREDIENTS:
5 1/2 oz. (160 grams) Ham or Salt Pork, chopped
26 oz. (743 grams) Potatoes, dicedt
12 oz. (335 grams) Carrots, diced
21 oz. (590 grams) Onions, diced
12 oz. (335 grams) Celery, diced
9 oz. (263 grams) Green Pepper, diced
1 tsp. Garlic Powder
1/2 tsp. White Pepper
1/4 tsp. crushed Thyme
1 litre (1.2 quarts) Water
9 oz. (252 grams) Tomato Paste
23 oz. (650 grams) canned Whole Tomatoes (crushed)
2 oz. (57 grams) Chicken Base
3 cups canned Clam Nectar
3/4 cup Water
9 oz. (270 grams) Flour
2 drops Tabasco sauce
3 drops Worcestershire sauce
1/2 tsp. Sugar
1 tsp. Salt
2 lbs. (900 grams) fresh Butter Clam Meat (chopped)
1 tsp. fresh Parsley (chopped)
Sauté ham, potatoes, carrots, onions, celery, and green pepper in a saucepan for 5 to 10 minutes. Add garlic powder, white pepper, thyme, 1 litre water, tomato paste, tomatoes, chicken base, and clam nectar. Cover and boil for 30 to 45 minutes, until potatoes are tender. Combine 3/4 cup water with flour and add to the soup. Add tabasco, worcestershire, sugar, salt, clam meat and parsley. Heat to serving temperature. Yields approximately 3 litres (3.6 quarts).
Apparently this recipe was included on a leaflet in the early 1990s ("A New Wave for BC Ferries") and it was presented with "Thanks to Quality Control Supervisor Stanley Wong". (thanks Chris Green for sharing this)
