Tomato Clam Chowder Tomato Clam Chowder

Author: Canadian Living

Chock-fiill of potatoes, clarns and spinach, this tomato soup has a fresh Italian flair. Ursula Valiquette of McLennan, Alta., says that homemade soup makes a nutritious, fast meal when you come home late from work or are in a rush to attend a meeting.

  • Portion size 14 servings
  • Credits : ©



In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring occasionally, for about 5 minutes or until softened.

Drain clams, reserving liquid. Add liquid to pot along with water and potatoes; cover and cook for 10 to 15 minutes or until potatoes are almost tender.

Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; simmer for 10 minutes. (Make-ahead. Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 1 day. Reheat to continue.)

Stir in reserved clams and spinach; cook just until spinach is wilted and clams are hot. Stir in hot pepper sauce.


Nutritional facts <b>Per serving:</b> about

  • Sodium 569 mg
  • Protein 9 g
  • Calories 157.0
  • Total fat 2 g
  • Cholesterol 11 mg
  • Saturated fat trace
  • Total carbohydrate 28 g


  • Iron 53.0
  • Folate 27.0
  • Calcium 13.0
  • Vitamin A 37.0
  • Vitamin C 65.0
Share X

Tomato Clam Chowder