Best 3 Tomato And Bacon Clam Chowder Recipes

TOMATO AND BACON CLAM CHOWDER

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.

MANHATTAN CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

TOMATO CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.