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Clam And Vegetable Chowder




Source of Recipe


Internet


List of Ingredients




1 bottle clam juice - (8 oz)
1 cup water
4 medium thin-skinned potatoes - (abt 1 lb t, peeled, diced
Refrigerated butter-flavored cookin, as needed
2 medium onions - (12 oz total), chopped
2 garlic cloves, minced
1 medium green bell pepper - (6 oz), chopped
1 large celery rib, thinly sliced
1 can no-salt-added tomatoes - (14 1/2 oz
1 tsp crushed dried oregano
1/4 tsp crushed dried thyme
2 can minced clams - (12 oz ea)
1/4 cup chopped flat-leaf parsley


Recipe



In a large soup pot, combine clam juice, water, and half of the diced
potatoes. Cover and bring to a boil. Lower heat to medium and cook until
potatoes are tender, about 10 minutes.

Transfer mixture to a food processor or blender. Process until smooth.
Set aside.

Wash and dry soup pot. Lightly coat with cooking spray. Add onions,
garlic, bell pepper, and celery. Sauté over medium-low heat until onion
wilts, about 5 minutes, stirring frequently. Add tomatoes and their juice,
breaking up tomatoes with a spoon. Season with oregano and thyme. Stir
in clams and their liquid, the remaining diced potatoes, and the reserved
potato puree.

Simmer over low heat until potatoes are tender, about 30 minutes. Ladle
into soup bowls and sprinkle each serving with some of the parsley.

This recipe yields 6 servings.