(Note: This recipe makes the red "Manhattan style" chowder.)
Serves 6 as an appetizer or 4 as a main course
18 fresh littleneck or cherrystone clams
1/4 lb. bacon, sliced
4 onions, diced
1/2 cup white wine
1/2 cup vegetable or fish stock
1 small bottle clam juice
2 celery stalks, diced
3 carrots, sliced
3 small to medium-sized potatoes, cut into small chunks
1 28-oz. can crushed tomatoes
2 teaspoons thyme
1/2 bunch Italian parsley, chopped
1. Clean clams with a brush or a soap-free scrub sponge. Discard any that are open and do not close when you tap the shell. Set the clams aside.
2. In a large stockpot, sauté the bacon and onions for 5 to 7 minutes. Add the wine and deglaze the pan with a wooden spoon. Add the stock, clam juice, celery, carrots, and potatoes. Cover and let simmer for 10 to 12 minutes, or until vegetables are tender.
3. Stir in the tomatoes and thyme. Add the clams and parsley and simmer over medium heat for another 10 minutes, or until all the clams are open. Stir and serve.
Nutrients per appetizer serving: 331 calories, 27g protein, 35g carbohydrates, 6g dietary fiber, 9g fat, 61mg cholesterol, 809mg sodium
Nutrients per entrée serving: 497 calories, 41g protein, 53g carbohydrates, 9g dietary fiber, 14g fat, 91mg cholesterol, 1214mg sodium
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