NEW YORK RED CLAM CHOWDER

New York Red Clam Chowder image

Provided by ratherbeswimmin

Categories Chowders

Time 1h18m

Yield 6 serving(s)

Number Of Ingredients 11

Previous Next

2 teaspoons corn oil or 2 teaspoons canola oil
1 medium onion, finely chopped
2 large yellow baking potatoes, peeled and cut into medium dice (Yellow Finn or Yukon Gold)
2 cups canned chopped tomatoes, with their juices
1 cup dry white wine
2 cups cold water
1 teaspoon dried thyme leaves
salt
fresh ground black pepper
2 cups chopped clams, with their juices
2 tablespoons chopped fresh parsley leaves

Steps:

Heat the oil in a 4-quart saucepan over med-high heat.
Add in onion; cook/stir until begins to soften, 2-3 minutes.
Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
Add in the clams and cook 10 minutes; add parsley and serve.

Nutrition Facts : Calories 164.3, Fat 2.4, SaturatedFat 0.3, Cholesterol 25.7, Sodium 52.2, Carbohydrate 17.3, Fiber 1.9, Sugar 3.2, Protein 11.4