Chunky clam chowder
Prep 20 min
Total 45 min
Makes 4 Servings
Updated Feb 27, 2017
Chatelaine
Ingredients
3 slices
bacon, finely chopped
2
carrots, peeled and chopped
1
celery stalk, chopped
1
1/2
onion, chopped
2
garlic cloves, minced
2 tbsp
2 1/2 cups
1 cup
2 sprigs
142-g can
baby clams
1/4 cup
chopped parsley
dash
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
Calories 240, Protein 9 g, Carbohydrates 33 g, Fat 8 g, Fibre 3 g, Sodium 718 mg. Excellent source of vitamin AWine 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.
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