Search for anything:

Tomato Clam Chowder

soups, shellfish

2 teaspoons vegetable oil
2 onions; chopped
2 cloves garlic; minced
1 1/2 teaspoons (each) dried basil and oregano
2 cans (5 oz each) baby clams
1 cup water
3 potatoes; peeled and diced
3 cans (28 oz each) diced tomatoes
2 teaspoons granulated sugar
3 cups shredded spinach
dash hot pepper sauce

In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring occasionally, for about 5 minutes or until softened. Drain clams, reserving liquid. Add liquid to pot along with water and potatoes; cover and cook for 10 to 15 minutes or until potatoes are almost tender. Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; simmer for 10 minutes. (Make-ahead.- Let cool for30 minutes,- refrigerate in shallow airtight containers for up to 1 day. Reheat to continue.) Stir in reserved clams and spinach; cook just until spinach is wilted and clams are hot. Stir in hot pepper sauce. TIP: You can substitute broccoli florets for the spinach; cook for 5 minutes or until tender-crisp.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU