Tomato And Bacon Clam Chowder Recipes

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TOMATO AND BACON CLAM CHOWDER

Categories     Soup/Stew     Tomato     Quick & Easy     Lunch     Bacon     Clam     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11



Tomato and Bacon Clam Chowder image

Steps:

  • In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
  • In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
  • Serve chowder sprinkled with bacon.

2 slices bacon, chopped
1 small onion, chopped fine
1 celery rib, chopped
1 garlic clove, minced
1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
1/3 cup dry white wine
1 cup water
2 teaspoons tomato paste
1 small boiling potato
2 medium vine-ripened tomatoes, seeded and chopped
2 tablespoons finely chopped fresh parsley leaves

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