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 pot over medium heat. Add diced onion, chopped celery, and diced carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
- Add Main Ingredients: Add the diced potatoes, canned diced tomatoes with their juices, clam juice, dried thyme, and bay leaf. Stir to combine all ingredients.
- Simmer: Bring the mixture to a simmer. Cover and cook for approximately 20 minutes, or until the potatoes are tender when pierced with a fork.
- Cook Clams: Add the drained chopped clams to the pot. Continue cooking for an additional 5 minutes, just until the clams are heated through. Avoid overcooking to keep them tender.
- Season and Serve: Remove the bay leaf. Season the chowder with salt and freshly ground pepper to taste. Optionally, garnish with fresh parsley for brightness. Serve hot.
Notes
- Do not overcook clams to avoid toughness and rubbery texture.
- Add fresh parsley before serving for a fresh and bright flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
