Red Clam Chowder
recipe at a glance
ready in: 30-60 minutes
1/4 cup bacon, finely cut up
1/4 cup onion, finely chopped
2 cans (8-ounce size) minced or whole clams
2 cups potatoes, peeled and finely chopped
1 cup water
1/3 cup celery, chopped
1 can (16-ounce size) whole tomatoes, undrained
2 teaspoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
Oyster crackers, if desired
Cook and stir bacon and onion in large kettle until bacon is crisp and onion is tender. Drain clams, reserving liquid.
Add clam liquid, potatoes, water and celery to bacon and onion. Cook until potatoes are tender, about 10 minutes.
Add clams, tomatoes, parsley, salt, thyme and pepper. Heat to boiling, stirring occasionally. Serve with oyster crackers, if desired.
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