TLC Cooking "Clam Chowder with Tomatoes"

Clam Chowder with Tomatoes

Clam Chowder with Tomatoes

YIELD Makes 4 servings
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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

*If fresh clams in shells are not available, substitute 3/4 to 1 cup shucked clams. Omit step 1.

PREPARATION:

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.
Remove clams from shells. Chop clams; set aside. (For shucked clams, drain and chop clams; set aside.)
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.
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.
Stir in clams; heat through.

This recipe appears in: Northeastern

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