Tomato clam chowder is a delicious and hearty soup that is perfect for a cold winter day. It is made with fresh tomatoes, clams, and a variety of vegetables, and it is often served with a side of crusty bread. There are many different recipes for tomato clam chowder, but they all share a few basic ingredients. These include tomatoes, clams, onions, celery, and carrots. Some recipes also include potatoes, corn, or bacon. The soup is typically seasoned with salt, pepper, and thyme.
Here are our top 2 tried and tested recipes!
TOMATO CLAM CHOWDER
Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO AND BACON CLAM CHOWDER
Steps:
- In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
- In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
- Serve chowder sprinkled with bacon.
Tips:
- Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them before using.
- Chop your vegetables evenly. This will help them cook evenly in the chowder.
- Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque.
- Use a good quality clam juice. The clam juice will add flavor to the chowder. Be sure to use a clam juice that is low in sodium.
- Serve the chowder hot. Clam chowder is best served hot, with a side of crackers or bread.
Conclusion:
Tomato clam chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is packed with flavor and nutrients, and it is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give tomato clam chowder a try. You won't be disappointed!
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