Tomato And Bacon Clam Chowder Best Recipes

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TOMATO AND BACON CLAM CHOWDER

2004-08-20



Tomato and Bacon Clam Chowder image

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

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

Ingredients:

  • 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

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.

Top Asked Questions

  1. What is the best way to cook clam chowder?
    In a large saucepan, over medium heat, saute bacon or salt pork until light brown. Add celery, onions green pepper and carrots and cook until tender. Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute.
  2. Is anything with tomatoes in it no clam chowder at all?
    Avert your eyes, New England-based readers. I know some of you believe anything with tomatoes in it is no clam chowder at all, but I’m going to offer a little shout out for my Manhattan Clam Chowder.
  3. What are the ingredients in clam chowder?
    Ingredients in Manhattan clam chowder can include clams, olive oil, carrots, bacon, tomatoes (crushed, strained or canned), potatoes, garlic, thyme, celery, salt and pepper. Rhode Island clam chowder distinguishes itself from both Manhattan and New England by using a clear broth.
  4. What kind of chowder has Bacon in it?
    Manhattan Clam Chowder, that “other” soup with clams, highlights the chewy, salty bits from the sea with tangy tomato base and smokiness from crispy bacon. Fry the bacon in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes.

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