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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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”.

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