Clam Chowder
Steam and chop the clams while the potatoes cook to get a jump-start on the preparation.
2 tablespoons butter or margarine
1 large onion, chopped
3/4 cup diced carrot
1/2 cup diced celery
1 large green bell pepper, chopped
1 pound chopped fresh ripe tomatoes
1 can (14 1/2 oz.) chicken broth
1 bottle (8 oz.) clam juice
1/2 pound small golden or red fingerling potatoes, cut into chunks
2 dozen littleneck clams or 1 1/2 dozen cherrystone clams, scrubbed
HERB GARNISH
2 tablespoons packed fresh oregano
2 tablespoons packed fresh parsley leaves
1 small garlic clove
1/2 teaspoon grated lemon peel
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1/4 teaspoon freshly ground pepper
1/2 cup diced yellow cherry tomatoes
1/2 cup diced red cherry tomatoes
1. Melt butter in a large saucepan. 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 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, cook clams in a covered Dutch oven over high heat until shells open, 7 to 8 minutes; uncover to cool.
3. Make Herb Garnish: Finely chop all ingredients on a cutting board. Set aside.
4. Remove clams from shells, reserving juice, and chop coarsely.
(Discard shells and any unopened clams.) Stir chopped clams, reserved juice and pepper into hot chowder; remove from heat. Ladle into bowls. Divide and top each with the diced tomatoes; sprinkle with Herb Garnish.
Makes 4 servings
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