New York Red Clam Chowder

Be the first to review
READY IN: 1hr 18mins
Recipe by ratherbeswimmin

In 'Saved by Soup' by Judith Barrett

Ingredients Nutrition


  1. Heat the oil in a 4-quart saucepan over med-high heat.
  2. Add in onion; cook/stir until begins to soften, 2-3 minutes.
  3. Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
  4. Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
  5. Add in the clams and cook 10 minutes; add parsley and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a