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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This quick and easy clam choweder recipe uses canned clams and canned tomatoes and takes only about 20 minutes to cook. Ingredients:
1 medium onion, chopped |
1 large celery rib, thinly sliced |
1 medium carrot, peeled, halved and sliced |
1 garlic clove, minced |
1 tablespoon olive oil |
1 large baking potato, peeled and diced into 1/2-inch pieces |
1 (14.5 oz.) can finely diced tomatoes in juice |
3 (6.5 oz.) cans chopped clams, with liquid |
1/8 teaspoon dried italian herbs |
crackers, optional |
Directions:
1. Cook onion, celery, carrot and garlic in olive oil in a 4-quart saucepan over medium heat, stirring often, until tender, for about 6 minutes. Add potato and tomatoes, with their juice; add canful of water to pot. Bring mixture to a boil, reduce heat and simmer until potato is tender, for about 6 minutes.
2. Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.
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