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Catch Of The Day
Smoky Clam Chowder

Smoky Clam Chowder      "Smoky Clam Chowder" is available in PDF format print friendly version
What would a seafood cookbook be without a recipe for clam chowder?
This version of Manhattan clam chowder comes with a twist—we’ve added barbecue sauce for an extra-smoky flavour that pairs perfectly with bacon and hearty vegetables.
 
Bacon slices, diced44
 
Chopped onion1/2 cup125 mL
Diced carrot1/2 cup125 mL
Diced celery1/2 cup125 mL
Garlic clove, minced11
(or 1/4 tsp., 1 mL, powder)
 
Clam tomato beverage2 cups500 mL
Can of diced tomatoes (with juice)14 oz.398 mL
Diced peeled potatoes1 cup250 mL
Water1 cup250 mL
Diced green pepper1/2 cup125 mL
Hickory barbecue sauce2 tbsp.30 mL
Dried thyme1 tsp.5 mL
Salt1/4 tsp.1 mL
Pepper1/4 tsp.1 mL
 
Cans of whole baby clams (with liquid),22
5 oz. (142 g) each
Chopped fresh parsley2 tbsp.30 mL
 
Cook bacon in large saucepan or Dutch oven on medium-high for about 5 minutes, stirring often, until almost crisp.

Add next 4 ingredients. Cook for about 5 minutes, stirring often, until carrot and celery start to soften.

Add next 9 ingredients. Stir. Bring to a boil. Reduce heat to medium. Boil gently for about 20 minutes until potatoes are tender.

Add clams with liquid and parsley. Stir until heated though. Makes about 8 cups (2 L).
 
1 cup (250 mL): 170 Calories; 6.4 g Total Fat (2.3 g Mono, 0.6 g Poly, 2.1 g Sat); 36 mg Cholesterol; 21 g Carbohydrate; 1.6 g Fibre; 8.6 g Protein; 818 mg Sodium
 
 
 
Reprinted from Catch Of The Day © Company's Coming Publishing Limited

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