Tomato and bacon clam chowder

1 servings

Ingredients

Quantity Ingredient
2 slices Bacon; chopped
1 small Onion; chopped fine
1 Celery rib; chopped
1 Garlic clove; minced
1½ Dozen small hard-shelled clams; shucked, reserving
; 1/2 cup liquor, and
; chopped
⅓ cup Dry white wine
1 cup Water
2 teaspoons Tomato paste
1 small Boiling potato
2 mediums Vine-ripened tomatoes; seeded and chopped
2 tablespoons Finely chopped fresh parsley leaves

Directions

In a 1½-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.

In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into ½-inch pieces.

Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.

Serve chowder sprinkled with bacon.

Makes about 3 ½ cups.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 284 Calories (kcal); 7g Total Fat; (24% calories from fat); 9g Protein; 37g Carbohydrate; 11mg Cholesterol; 345mg Sodium Food Exchanges: 1 ½ Grain(Starch); ½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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