The New York Clam Chowder variety is really a tomato-based vegetable soup with clams, different from Manhatten. Remember that clams that are open before cooking and those that are unopened after cooking should be discarded. Historically the word “chowder” is from the French “chaudiere,” which means cauldron or large pot. Many French cooked in such large containers when they came to North America.
32 Littleneck clams, or other fresh small clams, washed well
Olive oil, or nonstick cooking spray
4 all-purpose potatoes, about 2 lbs., scrubbed, peeled, cubed or sliced
1 cup onions, sliced
1 can, 28 ounces crushed tomatoes, include juice
1/2 cup clam juice
1/3 cup parsley, chopped
1/2 teaspoon thyme
1/4 teaspoon pepper
2 bay leaves
1/4 teaspoon hot red sauce, optional
Wash clams and discard any that are open. Put clams in large saucepan; add 3 cups water. Cover and cook over medium-high heat 5 minutes or until clams open. Discard any clams that do not open. Leave clams in shells. Strain liquid through double layer of cheesecloth and reserve for chowder.
Spray large pot or coat lightly with oil. Saute potatoes, onions, and carrots about 5 minutes, covered, over medium heat, stirring occasionally. Mix in crushed tomatoes, clam juice, parsley, thyme, pepper, bay leaves, and hot red sauce. Add strained clam juice.
Bring chowder to boil. Reduce heat to simmer; cover. Cook 45 minutes or until all vegetables are tender. Add clams in shells. Cook another 3 minutes. Discard bay leaves.
Ladle chowder into deep bowls. Put a bowl for discarded clam shells on table. Serve chowder hot.
Recipe makes 8 servings.
Serving size: 1 cup
Calories: 151; Total Fat: 0.9g; Cholesterol: 19mg; Sodium: 224mg: Potassium: 806mg
Exchanges: Milk: 0, Vegetables: 1.0, Fruit: 0, Bread: 1.0, Meat: 1.0, Fat: 0
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