Rating: 5 stars
3550 Ratings
  • 5 star values: 3550
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,550 Ratings

This simple tomato clam chowder will satisfy any type of foodie.

Melissa Rubel Jacobson
June 2010

Gallery

Credit: © Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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. Remove from the heat. Using a slotted spoon, transfer the clams to a large bowl. Remove the clams from their shells, coarsely chop the meat and reserve. Strain and reserve the clam broth. Rinse out the pot.

  • In the same pot, heat the olive oil. Add the onion and cook over moderate heat until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. 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. 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.

Advertisement