Red Sunset Clam Chowder
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Serve With:
Steamed seasonal vegetables
Fresh side salad
Crusty bread or dinner rolls
Servings: 4
Steamed seasonal vegetables
Fresh side salad
Crusty bread or dinner rolls
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 1 1/2 doz. littleneck Florida clams, rinsed well
* 2 bacon slices, cut into 1/2-inch squares
* 1/3 c. Florida onion, chopped
* 3 Tbsp. EACH diced green bell pepper and diced celery
* 2/3 c. Florida potato, peeled and diced
* 1 8-oz bottle clam juice
* 1 c. canned, diced tomatoes, with juice
* 2 Tbsp. fresh Florida parsley, chopped
* salt and pepper to taste
* 2 bacon slices, cut into 1/2-inch squares
* 1/3 c. Florida onion, chopped
* 3 Tbsp. EACH diced green bell pepper and diced celery
* 2/3 c. Florida potato, peeled and diced
* 1 8-oz bottle clam juice
* 1 c. canned, diced tomatoes, with juice
* 2 Tbsp. fresh Florida parsley, chopped
* salt and pepper to taste
What to do:
1. Cook bacon in a 3-qt. heavy saucepan over medium heat until golden. Reduce heat to low.
2. Add onion, bell pepper, and celery and cook until softened, about 5 min.
3. Stir in potato, clam juice, and tomatoes; cover and simmer 10 min. Add clams; cover and simmer 8-10 min., stirring occasionally, until clams open. Discard any clams not open after 10 min.
4. Move pan off heat. Remove clams with tongs reserving a few clams in the shell for garnish.
5. Detach clam meat from remaining shells and return meat to chowder. Stir in parsley, salt and pepper to taste.
Note: The chowder (without the clams and parsley) can be made 1 day ahead. Bring chowder to a simmer then add clams and proceed as directed.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
2. Add onion, bell pepper, and celery and cook until softened, about 5 min.
3. Stir in potato, clam juice, and tomatoes; cover and simmer 10 min. Add clams; cover and simmer 8-10 min., stirring occasionally, until clams open. Discard any clams not open after 10 min.
4. Move pan off heat. Remove clams with tongs reserving a few clams in the shell for garnish.
5. Detach clam meat from remaining shells and return meat to chowder. Stir in parsley, salt and pepper to taste.
Note: The chowder (without the clams and parsley) can be made 1 day ahead. Bring chowder to a simmer then add clams and proceed as directed.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Wine pairings:
Chardonnay, Chardonnay-Semillon, Pinot Grigio-Chardonnay
Nutritional information:
Calories: 308; Calories From Fat: 99; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Total Carbs: 19g; Protein: 33g;