This clam chowder an infusion
of New England and Manhatten chowders using both cream and the
tomatoes to make one tasty soup.
Clam
Chowder with Tomatoes
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.
