Here it is: B.C. Ferries’ own clam-chowder recipe.
Search for it online and you’ll see a number of guesses on how it is made. B.C. Ferries agreed to share the recipe this week with Times Colonist readers.
These days, there are two clam-chowder recipes served on board ferries. One is White Spot’s proprietary recipe served on the major routes.
The original recipe is served on the Port Hardy-Prince Rupert run, the Powell River to Comox route and the Prince Rupert to Haida Gwaii service.
If you make the B.C. Ferries Manhattan Clam Chowder, send a photo of it for the Times Colonist to post. Send to: firstname.lastname@example.org, with clam chowder in the subject field.
B.C. Ferries Manhattan Clam Chowder
Makes three litres
160 grams ham, diced
743 grams potatoes, diced
335 grams carrots, diced
590 grams onions, diced
335 grams celery, diced
263 grams green pepper, diced
1 tsp garlic powder
1/2 tsp white pepper
1/4 tsp crushed thyme
1 litre water
252 grams tomato paste
650 grams canned whole tomatoes (crushed)
57 grams chicken base
750 ml canned clam nectar
185 ml water
270 grams flour
1 tsp Tabasco sauce
2 tsp Worcestershire sauce
1/2 tsp sugar
1 tsp salt
900 grams clam meat, chopped
1 tsp fresh parsley, chopped
1. Sauté ham, potatoes, carrots, onions, celery, and green pepper in a saucepan until vegetables are tender and onions become translucent (approximately 5 to 10 minutes).
2. Add garlic powder, white pepper, thyme, 1 litre water, tomato paste, tomatoes, chicken base, and clam nectar; cover and bring to a boil. Reduce heat and simmer
for 30 to 45 minutes or until potatoes are tender.
3. Combine 185 ml water with flour and add to the soup slowly, stirring constantly.
4. Add Tabasco sauce, Worcestershire sauce, sugar, salt, clam meat and parsley; gently fold in ingredients to incorporate.
5. Return soup to a simmer and serve.
6. Ensure leftover soup is cooled safely and correctly.