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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Clam Chowder with Tomatoes
Yield: Makes 4 servings
Ingredients:
3
cups water, divided
20
fresh hard-shell clams,* scrubbed and soaked
2
tablespoons vegetable oil
1
medium onion, chopped
1
small green bell pepper, chopped
1
can (14-1/2 ounces) diced tomatoes, undrained and puréed
2
medium red potatoes, peeled and chopped
1
bottle (8 ounces) clam juice
1/2
cup diced ham (2 ounces)
1/2
teaspoon salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon dried basil
1/8
teaspoon black pepper
Preparation:
1.
Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover and reduce heat to medium. Steam 5 to 7 minutes or until clams open. Remove clams as they open; set aside. Discard any clams that remain unopened.
2.
Remove clams from shells. Chop clams; set aside. (For shucked clams, drain and chop clams; set aside.)
3.
Heat oil in large saucepan over medium heat. Cook and stir onion and bell pepper about 2 minutes or until onion is translucent and pepper is crisp-tender. Remove from heat.
4.
Add tomatoes, potatoes, 2 cups water, clam juice, ham, salt, thyme, basil and black pepper to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until potatoes are very tender, about 20 to 25 minutes.
5.
Stir in clams; heat through.
This recipe appears in:
Northeastern
