Substitute cherrystone clams if you like; there’s no need to chop them.
Active time: 30 minutes II Total time: 1 hour, 20 minutes II Makes: 12 cups or 12 first course servings
- 5 cups water
- 36 chowder or cherrystone clams, scrubbed
- 5 slices bacon, finely chopped
- 1 large onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 pound all-purpose potatoes (about 3 medium), peeled and finely chopped
- 1/2 bay leaf
- 1-1/4 teaqspoons dried thyme
- 1/8 teaspoon ground black pepper
- 1 can (28 ounces) plum tomatoes
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- In nonreactive 8-quart saucepot, bring 1 cup water to a boil over high heat. Add clams; return to a boil. Reduce heat to medium; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any unopened clams.
- When cool enough to handle, remove clams from shells and coarsely chop. Strain clam broth through sieve lined with paper towels into bowl. Set aside.
- Rinse saucepot and place over medium heat; cook bacon until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.
- Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; bring to boil. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking up with sides of the spoon, and simmer 10 minutes longer.
- Stir in clams and heat through. Discard bay leaf and sprinkle with parsley.
Each serving: About 115 calories, 5g protein, 12g carbohydrate, 6g total fat (2g saturated), 0g fiber, 12mg cholesterol, 342mg sodium
– from the Good Housekeeping book, “400 Heart Healthy Recipes and Tips”.