Best Tomato Clam Chowder Recipes

TOMATO CLAM CHOWDER

Tomato Clam Chowder image

Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

5 to 6 medium potatoes, peeled and diced
6 bacon strips, diced
1 small onion, finely chopped
2 celery ribs, chopped
1 garlic clove, minced
2 cans (6 ounces each) minced clams
2 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 to 1 teaspoon pepper
1/4 teaspoon salt
2 teaspoons minced fresh parsley

Steps:

Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

TOMATO AND BACON CLAM CHOWDER

Tomato and Bacon Clam Chowder image

Categories Soup/Stew Tomato Quick & Easy Lunch Bacon Clam Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

Ingredients

2 slices bacon, chopped
1 small onion, chopped fine
1 celery rib, chopped
1 garlic clove, minced
1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
1/3 cup dry white wine
1 cup water
2 teaspoons tomato paste
1 small boiling potato
2 medium vine-ripened tomatoes, seeded and chopped
2 tablespoons finely chopped fresh parsley leaves

Steps:

In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
Serve chowder sprinkled with bacon.