Description
A hearty and flavorful tomato-based clam chowder loaded with clams, vegetables, and herbs, perfect for a comforting meal.
Ingredients
Units
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- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 green bell pepper, diced
- 3 cups diced potatoes
- 1 (14.5 oz) can diced tomatoes
- 3 cups clam juice
- 2 (6.5 oz) cans chopped clams, with juice
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Add onion, garlic, celery, carrots, and bell pepper to the pot and sauté until softened, about 5 minutes.
- Stir in the diced potatoes, diced tomatoes with juice, clam juice, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for about 20 minutes, until potatoes are tender.
- Add the clams with their juice and cooked bacon. Simmer for another 5 minutes.
- Remove the bay leaf, season with salt and pepper to taste, and stir in fresh parsley before serving.
Notes
- Use fresh clams if available for enhanced flavor.
- Adjust the thickness by adding more or less clam juice.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 880mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg