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Tomato Clam Chowder

 Tomato Clam Chowder
Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.
11 ServingsPrep: 20 min. Cook: 35 min.

Ingredients

  • 5 to 6 medium potatoes, peeled and diced
  • 6 bacon strips, diced
  • 1 small onion, finely chopped
  • 2 celery ribs, chopped
  • 1 garlic clove, minced
  • 2 cans (6 ounces each) minced clams
  • 2 cups water
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 to 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 teaspoons minced fresh parsley

Directions

  • Place the potatoes in a Dutch oven and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove to paper towels; drain,
  • reserving 2 tablespoons drippings. In the drippings, saute the onion
  • and celery until tender. Add garlic; cook 1 minute longer.
  • Drain clams, reserving liquid; set clams aside. Drain potatoes and
  • return to the pan. Add the onion mixture, bacon and reserved clam
  • liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt.

2 of 2

Tomato Clam Chowder (continued)

Directions (continued)

  • Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes
  • or until heated through. Add clams and parsley; simmer 5 minutes
  • longer. Yield: 11 servings (2-3/4 quarts).
Nutritional Facts: 1 cup equals 149 calories, 7 g fat (3 g saturated fat), 13 mg cholesterol, 507 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g protein.