Red and White Clam Chowder
photo by Sweetiebarbara
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 large onion
- 1 medium carrot
- 1 medium celery rib (I peel off the threads)
- 1 small green bell pepper, cored, seeds and ribs removed
- 6 slice lean bacon (80 grams, 1/4 cup finely chopped)
- 22.18 ml butter
- 36.97 ml flour
- 200 g jar baby clams, drained, reserving the liquor
- 177.44 ml clam juice or 177.44 ml water, approximately
- 236.59 ml 2% low-fat milk (2%)
- 177.44 ml potato, cut into small dice
- 396.89 g can plum tomatoes
- 2.46 ml Worcestershire sauce
- 0.25 ml thyme
- 1.23 ml Tabasco sauce
- salt & freshly ground black pepper
directions
- Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
- In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
- Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
- Sprinkle in the flour and cook the roux stirring for 3 minutes.
- Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
- Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
- Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
- Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
- Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
- Let the soup rest about 15 min off heat before serving.
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Reviews
-
This was tasty and easy to make. I minced the carrots, onions, green pepper, and celery quite fine, by hand. I also added a small amount of Jalapeño. The potatoes I chopped small, but not as finely as the other vegetables. I also pre-cooked them gently for about 15 minutes in a separate pot, before adding them. I used our fresh Romas, peeled, and finely chopped. They added much to the recipe. It was good, however, I personally prefer either the Manhattan Clam Chowder, or the New England. This was interesting, and different. Made for Fall 2007 PAC.
RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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