Clam Chowder with Tomatoes
Makes 4 servings
|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 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.
- 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.
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