Clam Chowder with Tomatoes

by the Editors of Easy Home Cooking Magazine

Browse the article Clam Chowder with Tomatoes

Clam Chowder with Tomatoes Photo
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



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