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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe for the other Clam Chowder...the one that's red, not white. As an accompaniment to so many dinners, it prevails over the white, creamy clam chowder. Ingredients:
1 pint shucked clam (or 1 pint two 6 1/2 oz cans minced clams) |
3 slices bacon, chopped |
1 cup celery, chopped |
1 cup golden onion, chopped |
16 ounces stewed tomatoes |
2 medium potatoes, peeled and chopped |
1/2 cup carrot, finely chopped |
1/4 teaspoon dried thyme, crushed |
Directions:
1. Drain clams, reserving liquid.
2. Chop shucked clams.
3. Add enough water to reserved liquid to measure 3 cups.
4. Partially cook bacon; add celery and onion.
5. Cook and stir until vegetables are tender.
6. Cut up tomatoes.
7. Stir in clam juice mixture, undrained tomatoes, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper.
8. Bring to a boil.
9. Reduce heat. Cover and reduce heat and simmer 30 to 35 minutes.
10. Mash vegetables slightly.
11. Add clams.
12. Turn into covered container.
13. Refrigerate 3 hours to 24 hours before serving.
14. At serving: Heat chowder through.
15. Serve in heated bowls.
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