Description
A light and flavorful tomato-based clam chowder packed with vegetables and tender clams, perfect for a comforting seafood soup.
Ingredients
Vegetables
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
Liquids & Canned Goods
- 2 tbsp olive oil
- 800 g canned diced tomatoes
- 2 cups clam juice
- 2 cans chopped clams, drained
Herbs & Spices
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, chopped celery, and diced carrots. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add garlic: Stir in minced garlic and cook for about 1 minute until aromatic, making sure not to burn it.
- Combine main ingredients: Add the diced potatoes, canned diced tomatoes (with juices), clam juice, dried thyme, and bay leaf to the pot. Stir to mix all ingredients evenly.
- Simmer chowder: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 minutes or until the potatoes are tender when pierced with a fork.
- Add clams: Stir in the drained chopped clams and cook for an additional 5 minutes to heat through without overcooking the clams, which can become tough.
- Season and serve: Remove the bay leaf. Season the chowder with salt and pepper to taste. Optionally garnish with fresh parsley before serving for added brightness and flavor.
Notes
- Do not overcook clams to avoid toughness; they only need a few minutes to heat through.
- Add fresh parsley before serving to brighten the flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
