The tomato base of this Manhattan-style chowder highlights the sweet, sea-salt flavour of fresh clams. Set a few clam shells aside to garnish each bowl.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
Rinse clams. Discard any that do not close when tapped. Place in large Dutch oven. Add wine and 1/4 cup (50 mL) water; cover and steam over medium-high heat, stirring once, until clams open, about 10 minutes. Strain through cheesecloth-lined sieve into bowl, reserving liquid and discarding any clams that do not open. Remove clams from shells; place clams in separate bowl. Set aside. (Make-ahead: Cover and refrigerate clams and liquid for up to 24 hours.)
In Dutch oven, fry bacon over medium heat until crisp, about 6 minutes; drain off fat. Add butter, onion, celery and carrot; cook until softened, about 6 minutes.
Add tomatoes, chicken stock, thyme, pepper, bay leaf and reserved cooking liquid; bring to boil. Add potatoes; cover and cook until tender, about 10 minutes. Add clams; simmer until heated through, about 3 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with parsley.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 327 mg
- Protein 5 g
- Calories 103.0
- Total fat 3 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 25.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 35.0
- Vitamin C 33.0
