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Tomato Clam Soup Recipes
Cook clams in 2 1 2 cups water until shells open. Pick out meat and wash away sand. Dip tomatoes in boiling water 1 2 minute then peel off skin and cut each tomato in 6 to 8 wedges. Heat 3 tablespoons oil add tomato and saute until soft. Strain through
Tomato Clam Soup
MAKING 1 Into a skillet fry the bacon till crisp and retain the drippings 2 Remove the fried bacon using a slotted spoon and keep aside 3 Add the onion to the drippings and saute till soft 4 Into a Dutch oven mix together the potatoes onion bacon water canned
Tomato Clam Chowder
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
Seafarer's Tomato Clam Chowder
If fresh clams are used scrub and open them. Chop or grind reserving the juice. If canned clams are used drain reserving the juice Heat the oil in a saucepan saute the onions celery carrots and green peppers 10 minutes stirring frequently. Add the boiling
Tomato-Based Manhattan Clam Chowder
MAKING 1 In a saucepan add the clam tomato juice consomme wine and sherry then boil over a medium heat. 2 Alternately cook in the micriwave on HIGH for 10 12 minutes. 3 Stir in the parsley green onion and garlic boil for further 1 minute. Alternately cook in
Clam Tomato Soup
1 Pour the clam broth and tomato juice into a pan and simmer until hot. Add the Tabasco sauce lemon juice and pepper. 2 Spoon the soup into bowls and top with yogurt and chives.
Tomato Soup With Clam Broth
1 Beat tomato soup with buttermilk Worcestershire sauce and salt until smooth in a large bowl. Stir in clams and liquid cover. Chill several hours or overnight. 2 Ladle into cups or small bowls garnish each serving with a sprig of parsley if you wish.
Creamy Tomato Clam Soup
Heat clams with liquor and remaining ingredients to boiling. Reduce heat simmer 5 minutes.
Clam And Tomato Bisque