Tomato Clam Chowder
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.
Servings: 14
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 157 |
| pro | 9 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 28 g |
| fibre | 5 g |
| chol | 11 mg |
| sodium | 569 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 53% |
| vit A | 37% |
| vit C | 65% |
| folate | 27% |
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2 tsp (10 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1-1/2 tsp (7 mL) each dried basil and oregano
2 cans (5 oz/142 g each) baby clams
1 cup (250 mL) water
3 potatoes, peeled and diced
3 cans (28oz/796 mL each) diced tomatoes
2 tsp (10 mL) granulated sugar
3 cups (750 mL) shredded spinach
Dash hot pepper sauce
Preparation:
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.
Additional Information
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Tip: You can substitute broccoli florets for the spinach; cook for 5 minutes or until tender-crisp.
Source
© CanadianLiving.com
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