Prep 30 mins
Cook 30 mins
This is a recipe for the "other" Clam Chowder...the one that's red, not white. As an accompaniment to so many dinners, it prevails over the white, creamy clam chowder.
- 1 pint shucked clam (or 1 pint two 6 1/2 oz cans minced clams)
- 3 slices bacon, chopped
- 1 cup celery, chopped
- 1 cup golden onion, chopped
- 16 ounces stewed tomatoes
- 2 medium potatoes, peeled and chopped
- 1⁄2 cup carrot, finely chopped
- 1⁄4 teaspoon dried thyme, crushed
- Drain clams, reserving liquid.
- Chop shucked clams.
- Add enough water to reserved liquid to measure 3 cups.
- Partially cook bacon; add celery and onion.
- Cook and stir until vegetables are tender.
- Cut up tomatoes.
- Stir in clam juice mixture, undrained tomatoes, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil.
- Reduce heat. Cover and reduce heat and simmer 30 to 35 minutes.
- Mash vegetables slightly.
- Add clams.
- Turn into covered container.
- Refrigerate 3 hours to 24 hours before serving.
- At serving: Heat chowder through.
- Serve in heated bowls.
I grew up eating Manhatten Clam Chowder and this recipe is right up there with the best. Although I use more dried thyme and more clams. After this you'll never eat that white Oyster Stew with Clams again.