Best 2 Tomato Clam Chowder Recipes
Indulge in the comforting flavors of Tomato Clam Chowder, a delectable fusion of tangy tomatoes and briny clams. This hearty soup, brimming with tender vegetables and succulent seafood, offers a symphony of textures and tastes. The rich tomato broth, infused with aromatic herbs and spices, forms the perfect backdrop for plump clams, lending their briny essence to every spoonful. With two variations presented in this article, you can craft a classic Tomato Clam Chowder or a creamy, New England-inspired version, each promising a heartwarming culinary experience. Whether you prefer a traditional or a creamy chowder, this versatile dish is sure to satisfy your cravings.
Here are our top 2 tried and tested recipes!
TOMATO CLAM CHOWDER
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Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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.
Tips:
- Use fresh seafood. Fresh clams and tomatoes will give your chowder the best flavor. If you can't find fresh clams, you can use canned clams, but be sure to rinse them well before using.
- Don't overcook the clams. Clams are delicate and can easily become tough if they are overcooked. Simmer them just until they are opaque, about 5 minutes.
- Use a variety of vegetables. This recipe calls for carrots, celery, and onion, but you can also add other vegetables, such as potatoes, corn, or peas.
- Season the chowder to taste. Add salt, pepper, and other spices to taste. You can also add a splash of white wine or lemon juice for extra flavor.
- Serve the chowder hot. Tomato clam chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Tomato clam chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor from the fresh seafood, vegetables, and herbs. This recipe is a great way to use up leftover clams, and it can also be made ahead of time and reheated when you are ready to serve. So next time you are looking for a quick and easy meal, give this tomato clam chowder recipe a try. You won't be disappointed!
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