Teresa's Recipes
Hearty Tomato-Based Clam Chowder
Dive into a bowl of this delightful tomato-based clam chowder, where the sweetness of tender clams meets the rich, comforting flavors of a tomato-infused broth. With vibrant vegetables like carrots, celery, and potatoes, this chowder is not only hearty but also a celebration of coastal cuisine. Perfect for chilly days or as a cozy dinner option, this dish brings the taste of the sea right to your kitchen. Historically, chowder has roots in the fishing communities of New England, where fishermen would make this delicious stew with the day's catch. This variation, featuring a tomato base, adds a unique twist to the traditional creamy chowder.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
- 1 cup Heavy cream
- 4 cups Chicken broth
- 28 ounces (1 can) Crushed tomatoes
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 2 tablespoons Tomato paste
- 2 medium, diced Potatoes
- 3 cloves, minced Garlic
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 1 medium, diced Onion
- 2 tablespoons Olive oil
- 2 cups, fresh or canned Clams
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 290
- Fat: 15g
- Carbs: 25g
- Protein: 10g
- Sodium: 800mg
- Sugar: 5g
Instructions
- If using fresh clams, scrub and rinse them thoroughly under cold water. If using canned clams, drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Add the diced potatoes, tomato paste, dried thyme, and bay leaf. Stir well to coat the vegetables with the tomato paste and cook for 2 minutes.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
- Add the clams to the pot, stirring gently. Simmer for an additional 5 minutes, or until the clams have opened (discard any clams that do not open).
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to heat the chowder through.
- Remove the bay leaf from the chowder before serving.
- Ladle the tomato-based clam chowder into bowls and garnish with freshly chopped parsley.
- Serve hot and enjoy the comforting flavors!
Tips
- For a spicier kick, consider adding a pinch of red pepper flakes or a few dashes of hot sauce.
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Serve with crusty bread or a side salad for a complete meal.