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Seafarer's Tomato Clam Chowder

chef.tim.lee's picture
Ingredients
  Bacon slices 3 , chopped
  Onion 1 , chopped
  Celery ribs 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Tomato juice 2 Cup (32 tbs)
  Potatoes 2 1⁄2 Cup (40 tbs), diced
  Canned whole tomatoes 28 Ounce (1 Can, Undrained)
  Salt 1⁄4 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Clam juice 8 Ounce (1 Bottle)
  Canned minced clams 13 Ounce (2 Cans, 6 1/2 Ounce Can, Undrained)
  Cornstarch 4 Tablespoon
Directions

In a Dutch oven, cook bacon until lightly browned.
Add onion, celery, and garlic; saut6 until tender.
Add tomato juice and next 5 ingredients.
Cover, cook 25 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Mix cornstarch and clam liquid; stir until smooth.
Carefully stir clams and cornstarch mixture into vegetables.
Gently boil about 2 minutes, stirring constantly, until slightly thickened.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Clam
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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