Clam Chowder with Tomatoes
Browse the recipe Clam Chowder with Tomatoes
Clam Chowder with Tomatoes
YIELD Makes 4 servings
See Cooking Videos
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:
- 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