CLAM: New York Red Clam Chowder
Source of Recipe
"Saved by Soup" by Judith Barrett
Recipe Introduction
This is a New York regional specialty.
* Exported from MasterCook *
New York Red Clam Chowder
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons corn or canola oil
1 medium onion -- finely chopped
2 large yellow boiling potatoes -- (about 1 lb)
-- Yellow Finn or Yukon Gold
-- peeled and cut into medium
-- size dice
2 cups canned chopped tomatoes
-- with their juices
1 cup dry white wine
2 cups cold water
1 teaspoon dried thyme leaves
salt -- to taste
freshly ground black pepper
2 cups chopped clams with
-- their juices
2 tablespoons fresh parsley leaves -- chopped
Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Stir in the potatoes, tomatoes, wine, water, and thyme, and season with salt and pepper to taste. Bring to a boil. Reduce the heat to medium-low, partially cover the saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes. Add the clams and cook 10 minutes longer. Add the parsley and serve.
Judi's notes: You can substitute canned clams here and cook for about 3 or 4 minutes. It will not be as good as fresh, but if you cannot find fresh clams it is still quite acceptable.
Nutritional information per serving:
199 calories, 2.9 grams of fat
Source: "Saved by Soup" by Judith Barrett
MC format by Judi Mae Phelps (judimae@earthlink.net)
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