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 : © CanadianLiving.com

Ingredients

  • 2 teaspoons vegetable oil
  • 2 onions chopped
  • 2 cloves of garlic minced
  • 1 1/2 teaspoon dried basil
  • 1 1/2 teaspoon dried oregano
  • 2 cans baby clams
  • 1 cup water
  • 3 potatoes peeled and diced
  • 3 cans diced tomatoes
  • 2 teaspoons granulated sugar
  • 3 cups shredded spinach
  • 1 dash hot pepper sauce

Method

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

%RDI

  • Iron 53.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Clam Chowder

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