Princess Mary Clam Chowder

[Jensen]

Princess Mary Clam Chowder

The Princess Mary is a restaurant in Victoria BC housed in a former luxury steamship.

Like the BC Ferries chowder recipe also found in RecipeGullet, this recipe was printed in Victoria's morning paper, the Daily Colonist (before it was the Times-Colonist, which should give some idea of the time frame we're looking at here) and was adapted for home kitchens.

For the non-BCers reading this, "clam nectar" is like clam juice but is sold in large tins (and it's cheap!).

• 3 slices bacon
  
• 1 tsp thyme
  
• dash sage
  
• 1 c onion
  
• 3 c potato
  
• 1/2 c chopped celery
  
• 2 tsp salt
  
• 2 tins baby clams
  
• 1 tin tomato soup
  
• 1-1/2 c chopped carrots
  
• 5 c hot water
  
• 3 c clam nectar
  
• 1 lg tin tomatoes, chopped, with juice (28 oz, I think)
  
• 1/2 tsp pepper
  
• 1 T parsley
  

Cook. Thicken with flour and water.

Keywords: Soup, Main Dish, Appetizer, Seafood

( RG1651 )