Tomato and Bacon Clam Chowder

1. 1

   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.

2. 2

   In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.

3. 3

   In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture.

4. 4

   Peel potato and cut into 1/2-inch pieces.

5. 5

   Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes.

6. 6

   Add clams and parsley and simmer, covered, 2 minutes.

7. 7

   Serve chowder sprinkled with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.