Tomato Clam Chowder

Name: Tomato Clam Chowder
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 11
Cuisine: American
Ingredients: 6 bacon strips, diced; 425 grams can tomato sauce; 397 grams can diced tomatoes, undrained; 2 ribs celery ribs, chopped; 340 grams cans each) minced clams; 2 teaspoons minced fresh parsley; 1 garlic clove, minced; 1 small onion, finely chopped; 1 teaspoons pepper; 5 mediums to 6 medium potatoes, peeled and diced; 0 teaspoons salt; 473 milliliters water

Tomato Clam Chowder is This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 55 minutes. Head to the store and pick up water, tomato sauce, to 6 potatoes, and a few other things to make it today.

Instructions

Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Dutch Oven

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender.

Ingredients you will need

Celery

Bacon

Onion

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Drain clams, reserving liquid; set clams aside.

Ingredients you will need

Clams

Drain potatoes and return to the pan.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through.

Ingredients you will need

Tomato Sauce

Tomato

Pepper

Bacon

Onion

Water

Salt

Add clams and parsley; simmer 5 minutes longer.

Ingredients you will need

Parsley

Clams

Equipment

Ingredients

Servings:

bacon strips, diced 425grams

can tomato sauce 397grams

can diced tomatoes, undrained 2ribs

celery ribs, chopped 340grams

cans each) minced clams 2teaspoons

minced fresh parsley 1

garlic clove, minced 1small

onion, finely chopped 1teaspoons

pepper 5mediums

to 6 medium potatoes, peeled and diced 0teaspoons

salt 473milliliters

water

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are great choices 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. One wine you could try is Georgetown Vineyards American Chardonnay. It has 5 out of 5 stars and a bottle costs about 15 dollars.

Georgetown Vineyards American Chardonnay

Our 2014 American Chardonnay was barrel fermented in small French oak barrels, producing a wine with a pleasant finish of green apple and complex minerals.