RED AND WHITE CLAM CHOWDER
Make and share this Red and White Clam Chowder recipe from Food.com.
Provided by MariaLuisa
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
- In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
- Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
- Sprinkle in the flour and cook the roux stirring for 3 minutes.
- Pour the reserved clam liquor in a 4-cup measure and add water or clam nectar to equal 1 1/4 cup. Pour into the pot and mix with the roux.
- Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
- Pulse the tomatoes (I pinch off the stem end and remove any extraneous peel) with their juice and the clams in the processor for 5 seconds.
- Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
- Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
- Let the soup rest about 15 min off heat before serving.
Nutrition Facts : Calories 358.5, Fat 21.8, SaturatedFat 8.7, Cholesterol 56.5, Sodium 565.8, Carbohydrate 26.1, Fiber 3.1, Sugar 9.4, Protein 15.1
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