Red And White Clam Chowder Recipe

Name: Red And White Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 large onion; 1 medium carrot; 1 medium celery rib (I peel off the threads); 1/2 small green bell pepper, cored, seeds and ribs removed; 6 slices lean bacon (80 grams, 1/4 cup finely chopped); 1 1/2 tablespoons butter; 2 1/2 tablespoons flour; 1 (200 g) jar baby clams, drained, reserving the liquor; 3/4 cup clam juice or 3/4 cup water, approximately; 1 cup 2% low-fat milk (2%); 3/4 cup potato, cut into small dice; 1 (14 ounce) can plum tomatoes; 1/2 teaspoon Worcestershire sauce; 1 pinch thyme; 1/4 teaspoon Tabasco sauce; salt & freshly ground black pepper

Servings: persons

1/2 large onion
1 medium carrot
1 medium celery rib (I peel off the threads)
1/2 small green bell pepper, cored, seeds and ribs removed
6 slices lean bacon (80 grams, 1/4 cup finely chopped)
1 1/2 tablespoons butter
2 1/2 tablespoons flour
1 (200 g) jar baby clams, drained, reserving the liquor
3/4 cup clam juice or 3/4 cup water, approximately
1 cup 2% low-fat milk (2%)
3/4 cup potato, cut into small dice
1 (14 ounce) can plum tomatoes
1/2 teaspoon Worcestershire sauce
1 pinch thyme
1/4 teaspoon Tabasco sauce
salt & freshly ground black pepper

1
Cut the onion, carrot, celery and green pepper in large pieces. In a food processor fitted with a steel blade chop the vegetables finely.
2
In a small soup pot brown the bacon lightly for 3 minutes. Add the butter and cook for 2 minutes more over low heat.
3
Scrape the chopped vegetables into the pot with a rubber spatula and reassemble the processor. Saute the vegetables for 5 minutes over low heat.
4
Sprinkle in the flour and cook the roux stirring for 3 minutes.
5
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.
6
Stir in the milk and potatoes and simmer over low heat covered for 20 minutes, stirring occasionally.
7
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.
8
Pour the tomato-clam mixture in the pot and simmer covered over low heat for 15 minutes, stirring frequently.
9
Off heat, add the Worcestershire, thyme, Tabasco, salt (I use about 3/4 teaspoon) and pepper to taste.
10
Let the soup rest about 15 min off heat before serving.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 large onion, 1 medium carrot, 1 medium celery rib (I peel off the threads), 1/2 small green bell pepper, cored, seeds and ribs removed, and more.

Yes, Red And White Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red And White Clam Chowder

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