Clam Chowder with Tomatoes
This clam chowder an infusion of New England and Manhattan chowders using both cream and the tomatoes to make one tasty soup.
2 tablespoons butter
1 onion, chopped
2 strips of bacon, diced
1 (6.5-ounce) can chopped clams
1 cup dry white wine
3 medium potatoes, peeled and diced
2 teaspoons salt
3 large tomatoes, peeled seeded* and chopped
1 teaspoon garlic powder
1 cup milk
1 cup whipping cream
- Melt butter in a large pan over medium heat. Add onion and bacon and cook until bacon is crispy and onion is soft and golden brown, about 6 minutes.
- Meanwhile, drain clams, reserving juice and clams separately. Add the juice and white wine to pan. Bring to a simmer, scraping the bottom for any browned bits. Add potatoes and salt. Return to boil, reduce heat and simmer, partially covered, until potatoes are tender, about 25 minutes. Add tomatoes and garlic powder and simmer for another 5 minutes, or until thoroughly heated.
- Stir in reserved clams, milk and cream. Heat until hot, but do not boil. Serve immediately.
Makes 6 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.