New York Red Clam Chowder |
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Prep Time: 45 Minutes Cook Time: 33 Minutes |
Ready In: 78 Minutes Servings: 6 |
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In 'Saved by Soup' by Judith Barrett Ingredients:
2 teaspoons corn oil or 2 teaspoons canola oil |
1 medium onion, finely chopped |
2 large yellow baking potatoes, peeled and cut into medium dice (yellow finn or yukon gold) |
2 cups canned chopped tomatoes, with their juices |
1 cup dry white wine |
2 cups cold water |
1 teaspoon dried thyme leaves |
salt |
fresh ground black pepper |
2 cups chopped clams, with their juices |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. Heat the oil in a 4-quart saucepan over med-high heat.
2. Add in onion; cook/stir until begins to soften, 2-3 minutes.
3. Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
4. Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
5. Add in the clams and cook 10 minutes; add parsley and serve.
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