- 5 cups water
- 3 dozen clams (chowder (quahog) or cherrystone clams, scrubbed)
- 5 slices bacon, finely chopped
- 1 large onion (12 ounces) (finely chopped)
- 2 large carrots (peeled and finely chopped)
- 2 stalks celery (finely chopped)
- 1 pound all-purpose potatoes (3 medium) (peeled and finely chopped)
- 1/2 bay leaf
- 1-1/4 teaspoons dried thyme
- 1/4 teaspoon ground black pepper
- 1 can (28 ounces) plum tomatoes
- 2 tablespoons fresh parsley (chopped)
- 3/4 teaspoon salt
- In a nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.
- When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through a sieve lined with paper towels into the bowl.
- In the same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.
- Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with the side of spoon. Simmer 10 minutes longer.
- Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.
|Nutritional Guidelines (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)