Tomato Clam Chowder

Name: Tomato Clam Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 mediums baking potatoes, peeled and cut into 1/3-inch dice; 1 bay leaf; 454 grams clam juice; 4 kilograms cherrystone clams; 2 Tbsps coarsely chopped flat-leaf parsley; 2 garlic cloves, minced; 237 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 onion, cut into 1/4-inch dice; 8 servings Salt and freshly ground pepper; 2 thyme sprigs; 8 servings Juicy Grilled Tomatoes

Tomato Clam Chowder is a gluten free, dairy free, and whole 30 main course. This recipe serves 8. One serving contains 203 calories, 14g of protein, and 5g of fat. This recipe is typical of American cuisine. A mixture of baking potatoes, bay leaf, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour. 1 person found this recipe to be delicious and satisfying.

Instructions

Scrape the tomatoes and their juices from the packs into a food processor and pulse until coarsely chopped.

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Tomato

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Food Processor

In a large pot, combine the clams and clam juice and bring to a boil. Cover and simmer over moderately low heat until the clams open, about 8 minutes.

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Clam Juice

Clams

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Pot

Remove from the heat. Using a slotted spoon, transfer the clams to a large bowl.

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Clams

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Slotted Spoon

Bowl

Remove the clams from their shells, coarsely chop the meat and reserve. Strain and reserve the clam broth. Rinse out the pot.

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Pasta Shells

Broth

Clams

Meat

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Pot

In the same pot, heat the olive oil.

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Olive Oil

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Pot

Add the onion and cook over moderate heat until tender, about 5 minutes.

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Onion

Add the garlic and cook until fragrant, about 1 minute.

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Garlic

Add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. Bring to a simmer, cover and cook over moderately low heat until the potatoes are tender, about 12 minutes.

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Broth

Fresh Thyme

Bay Leaves

Potato

Add the chopped tomatoes to the pot, cover and simmer for 3 minutes. Discard the thyme sprigs and bay leaf. Stir in the chopped clams and season the chowder with salt and pepper. Ladle into bowls, sprinkle with the parsley and serve.

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Salt And Pepper

Fresh Thyme

Bay Leaves

Tomato

Chowder

Parsley

Clams

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Bowl

Ladle

Pot

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Ingredients

Servings:

2mediums

baking potatoes, peeled and cut into 1/3-inch dice 1

bay leaf 454grams

clam juice 4kilograms

cherrystone clams 2Tbsps

coarsely chopped flat-leaf parsley 2

garlic cloves, minced 237milliliters

low-sodium chicken broth 2Tbsps

extra-virgin olive oil 1

onion, cut into 1/4-inch dice 8servings

Salt and freshly ground pepper 2

thyme sprigs 8servings

Juicy Grilled Tomatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.