Chunky clam chowder

PREP TIME

20 min

TOTAL TIME

45 min

Makes

4 Servings

Chunky clam chowder recipe Photo, Roberto Caruso and Sian Richards

Set out this steamy chowder for dinner and the spoons will be hitting the bottom of the bowl in record time.

Ingredients

3 slices bacon , finely chopped
2 carrots , peeled and chopped
1 celery stalk , chopped
1 yellow potato , peeled and finely chopped
1/2 onion , chopped
2 garlic cloves , minced
2 tbsp tomato paste
2 1/2 cups Clamato juice
1 cup water
2 sprigs thyme
142-g can baby clams
1/4 cup chopped parsley
dash Tabasco sauce

Instructions

HEAT a large saucepan over medium-high. Add bacon slices. Cook, stirring often, until bacon is crisp, about 5 min. Remove bacon, leaving fat in saucepan. Add carrots, celery stalk, yellow potato, onion, garlic cloves and tomato paste. Cook until onion is tender, 3 to 5 min. Add Clamato, water and thyme. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until vegetables are tender, about 30 min.
STIR in baby clams. Garnish with reserved bacon and parsley. Add a dash of Tabasco.

Nutrition (per serving)

Calories
240,
Protein
9 g,
Carbohydrates
33 g,
Fat
8 g,
Fibre
3 g,
Sodium
718 mg.
Excellent source of
vitamin A

Wine Pairings

Clamato chowder
Pair it with: A modern chardonnay.

With a more reserved style than Wolf Blass has previously been known for, this contemporary, food-friendly chardonnay exhibits refreshing citrus alongside a punch of ginger spice and candied lemon, with restrained oak nuances.

Our pick: Wolf Blass Chardonnay, Australia, $15.