Tomato Vegetable Clam Chowder Tomato Vegetable Clam Chowder

[migration] empty title 545 Image by: [migration] empty title 545 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2004



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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 327 mg
  • Protein 5 g
  • Calories 103.0
  • Total fat 3 g
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 25.0
  • Folate 8.0
  • Calcium 5.0
  • Vitamin A 35.0
  • Vitamin C 33.0
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Tomato Vegetable Clam Chowder