Tomato And Bacon Clam Chowder Best Recipes

TOMATO CHOWDER

Ingredients:

• 2 cups potatoes, diced
• 3/4 cup onion, minced
• 1 cup celery, chopped
• 3 cups tomatoes, de-skinned, chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon oregano
• 2 1/2 cups boiling water
• 3 tablespoons butter
• 1/4 cup flour
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons salt
• 1 1/2 cups extra-sharp cheddar cheese, grated
• 2 cups milk
• 1 tablespoon parsley
• 1/2 teaspoon dry mustard

Steps:

• Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
• Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
• Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
• Add cheese and stir until cheese has melted and sauce is thick.
• Add to vegetables and bring to a boil.
• Add parsley and serve piping hot.

TOMATO AND BACON CLAM CHOWDER

Ingredients:

• 2 slices bacon, chopped
• 1 small onion, chopped fine
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
• 1/3 cup dry white wine
• 1 cup water
• 2 teaspoons tomato paste
• 1 small boiling potato
• 2 medium vine-ripened tomatoes, seeded and chopped
• 2 tablespoons finely chopped fresh parsley leaves

Steps:

• In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
• In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
• Serve chowder sprinkled with bacon.