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Vegetable Clam Chowder

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 Tbsp butter or margarine
  
• 1 large onion, chopped
  
• 3/4 cup diced carrot
  
• 1/2 cup diced celery
  
• 1 large green bell pepper, chopped
  
• 1 lb. chopped fresh ripe tomatoes (2 cups)
  
• 1 can (14-1/2 oz.) chicken broth
  
• 1 bottle (8 oz.) clam juice
  
• 1/2 lb. small golden or red potatoes, cut into chunks
  
• 2 dozen fresh littleneck clams (or 1 1/2 dozen fresh cherrystone clams), rinsed and scrubbed
  
• -- Herb Garnish --
  
• 2 Tbsp packed fresh oregano leaves
  
• 2 Tbsp packed fresh flat-leaf parsley leaves
  
• 1 medium clove garlic
  
• 1/2 tsp grated lemon peel
  
• *
  
• 1/4 tsp freshly ground pepper
  
• 1/2 cup diced yellow cherry tomatoes
  
• 1/2 cup diced red cherry tomatoes
  






Instructions



1. Melt butter in a large saucepan over medium-high heat. Add onion, carrot, and celery; cover and cook 4 minutes. Add bell pepper. Cook 4 minutes, just until tender. Add tomatoes. Cover and cook 3 minutes. Stir in chicken broth, clam juice, and potatoes. Bring to a boil. Reduce heat to medium; cover and cook 15 to 20 minutes more, until potatoes are tender.
   
   
2. Meanwhile, cover and cook clams in a Dutch oven or stockpot over high heat 7 to 8 minutes -- until shells open.
   
   
3. Make herb garnish: Finely chop all of the ingredients for the herb garnish on a cutting board and set aside.
   
   
4. Uncover clams. When cool enough to handle, remove clams from shells, reserving juice, and chop coarsely. (Discard shells and any unopened clams). Stir chopped clams, reserved clam juice, and pepper into hot chowder; remove from heat.
   
   
5. To serve, ladle chowder into 4 soup bowls. Top each with diced tomatoes. Sprinkle with herb garnish.
   
   Makes 4 servings.
   
   






Final Comments


NOTE: To prepare live clams (or mussels) for cooking, scrub them under cold running water. Combine 4 quarts water and 1/3 cup salt in a large pot. Add clams or mussels and soak 15 minutes. Drain and rinse; discard water. Place in the refrigerator for 30 minutes.

NUTRITION INFO per serving: 250 calories, 8 g total fat, 4 g saturated fat, 44 mg cholesterol, 715 mg sodium, 30 g carbohydrates, 15 g protein, 100 mg calcium, 5 g fiber.