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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
