When an unrelenting craving hits, there's only one thing to do: satisfy it. For days now, I've had a hankering for red, or tomato-based, clam chowder, laden with chunks of celery, and chewy, briny clams. Tonight, I'm going to address it with a quick, scrumptious, and healthy version of the Manhattan specialty.
Although the recipe allows for canned clams, I'll be using leftover shellfish from last night's dinner as my base, along with some bacon and Tabasco to up the flavor quotient. This recipe serves four, but I'm certain I'll be able to finish the entire batch of mouthwatering goodness myself. Want in on the recipe? Then keep reading.
- 2 slices bacon
2 ribs celery, thinly sliced
1 onion, finely chopped
1 clove garlic, minced
13 ounces chopped clams (fresh or canned)
3/4 cup bottled clam juice
1 large potato, peeled and cubed
2 carrots, chopped
1 teaspoon dried thyme
1 bay leaf
1 can (14 ounces) diced tomatoes
3 drops hot-pepper sauce, such as Tabasco
- Cook the bacon in a large saucepan over medium heat until crisp. Transfer to a plate lined with paper towels. Crumble into a small bowl. Set aside.
- Add the celery, onion, and garlic to the bacon drippings in the saucepan. Cook, stirring occasionally, for 5 minutes, or until the onion and celery are tender.
- Drain the juice from the clams into a small bowl. Set the clams aside and add the juice to the onion mixture. Stir in the bottled clam juice, potato, carrots, thyme, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
- stir in the tomatoes (with juice). Bring to a boil over high heat. Reduce the heat to low, add the reserved clams, cover, and simmer for 8 minutes. Discard the bay leaf. Season with the hot-pepper sauce. Stir in the bacon.
Nutritional information per serving: Calories 212, Fat 5 g, Saturated Fat 2 g, Cholesterol 26 g, Sodium 983 mg, Carbohydrates 31 g, Total Sugars 7 g, Dietary Fiber 5 g, Protein 12 g.
- Soups/Stews, Chowder
- North American
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