Tomato And Bacon Clam Chowder Best Recipes

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TOMATO CHOWDER

2022-09-26



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients:

  • 2 cups potatoes, diced
  • 3/4 cup onion, minced
  • 1 cup celery, chopped
  • 3 cups tomatoes, de-skinned, chopped
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano
  • 2 1/2 cups boiling water
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1 1/2 cups extra-sharp cheddar cheese, grated
  • 2 cups milk
  • 1 tablespoon parsley
  • 1/2 teaspoon dry mustard

Steps:

  • Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  • Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  • Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  • Add cheese and stir until cheese has melted and sauce is thick.
  • Add to vegetables and bring to a boil.
  • Add parsley and serve piping hot.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

TOMATO AND BACON CLAM CHOWDER

2004-08-20



Tomato and Bacon Clam Chowder image

Categories     Soup/Stew     Tomato     Quick & Easy     Lunch     Bacon     Clam     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

Ingredients:

  • 2 slices bacon, chopped
  • 1 small onion, chopped fine
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
  • 1/3 cup dry white wine
  • 1 cup water
  • 2 teaspoons tomato paste
  • 1 small boiling potato
  • 2 medium vine-ripened tomatoes, seeded and chopped
  • 2 tablespoons finely chopped fresh parsley leaves

Steps:

  • In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
  • In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
  • Serve chowder sprinkled with bacon.

Top Asked Questions

  1. What is the best way to cook clam chowder?
    In a large saucepan, over medium heat, saute bacon or salt pork until light brown. Add celery, onions green pepper and carrots and cook until tender. Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute.
  2. What are the ingredients in clam chowder?
    Clam chowder is prepared with clams, diced potato, onion, and sometimes celery. It may be prepared as a cream-style or broth -style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato,...
  3. What is New England clam chowder?
    New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter.
  4. How to cook clams on the stove top?
    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. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.

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