Clam Chowder with Tomatoes

Clam Chowder with Tomatoes

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 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.


  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.

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