Tomato Vegetable Clam Chowder

By The Canadian Living Test Kitchen

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Tomato Clam Chowder Photography by Kevin Hewitt

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	103103 cal
pro	5 g5g pro
total fat	3 g3g total fat
sat. fat	1 g1g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	12 mg12mg chol
sodium	327 mg327mg sodium
% RDI:	-
calcium	55 calcium
iron	2525 iron
vit A	3535 vit A
vit C	3333 vit C
folate	88 folate

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The tomato base of this Manhattan-style chowder highlights the sweet, sea-salt flavour of fresh clams. Set a few clam shells aside to garnish each bowl.

Ingredients

2 lb small clams 2 2lb lbsmall clamclams
3/4 cup dry white wine 3/4 3/4cup cupdry white wine or chicken stock
2 slices bacon , diced2 2slices slicesbacon, diced
2 tsp butter 2 2tsp tspbutter
3/4 cup diced onion 3/4 3/4cup cupdiced onion
3/4 cup diced celery 3/4 3/4cup cupdiced celery
3/4 cup diced carrot 3/4 3/4cup cupdiced carrot
1 can (19 oz/796 ml) diced tomatoes 1 1can (19 oz/796 ml) can (19 oz/796 ml)diced tomatoes
1-1/2 1-1/2cups cupssodium-reduced chicken stock
1 tsp dried thyme 1 1tsp tspdried thyme
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 bay leaf 1 1bay leafbay leaves
1-1/2 cups diced peeled potatoes 1-1/2 1-1/2cups cupsdiced peeled potatopotatoes
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

Rinse clams. Discard any that do not close when tapped. Place in large Dutch oven. Add wine and 1/4 cup (50 mL) water; cover and steam over medium-high heat, stirring once, until clams open, about 10 minutes. Strain through cheesecloth-lined sieve into bowl, reserving liquid and discarding any clams that do not open. Remove clams from shells; place clams in separate bowl. Set aside. (Make-ahead: Cover and refrigerate clams and liquid for up to 24 hours.)

In Dutch oven, fry bacon over medium heat until crisp, about 6 minutes; drain off fat. Add butter, onion, celery and carrot; cook until softened, about 6 minutes.

Add tomatoes, chicken stock, thyme, pepper, bay leaf and reserved cooking liquid; bring to boil. Add potatoes; cover and cook until tender, about 10 minutes. Add clams; simmer until heated through, about 3 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with parsley.

Additional information :

Variation
Canned Clam Chowder: Replace reserved cooking liquid with bottled clam juice. Replace fresh clams with 2 cans (142 g each) baby clams, drained and rinsed.

Source : Canadian Living Magazine: September 2004