Tomato And Bacon Clam Chowder Food

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TOMATO CLAM CHOWDER



Tomato Clam Chowder image

Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

5 to 6 medium potatoes, peeled and diced
6 bacon strips, diced
1 small onion, finely chopped
2 celery ribs, chopped
1 garlic clove, minced
2 cans (6 ounces each) minced clams
2 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 to 1 teaspoon pepper
1/4 teaspoon salt
2 teaspoons minced fresh parsley

Steps:

  • Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

MANHATTAN STYLE CLAM CHOWDER



Manhattan Style Clam Chowder image

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Provided by Halie

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 3h50m

Yield 12

Number Of Ingredients 15

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Steps:

  • Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
  • Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g

BACON CLAM CHOWDER



Bacon Clam Chowder image

Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. "Everyone says it's the best they've ever tasted," she writes from her Paradise, California home. "I like to serve it with garlic bread or a side salad."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 12

1 cup reduced-sodium chicken broth
1 medium potato, peeled and cubed
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dried thyme
1 can (6-1/2 ounces) minced clams
1 tablespoon cornstarch
1/2 cup half-and-half cream
1-1/2 teaspoons butter
Dash cayenne pepper
2 bacon strips, cooked and crumbled

Steps:

  • In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender., Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped., In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 416mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

CATHIE'S CLAM CHOWDER



Cathie's Clam Chowder image

Mmm, good! Oakies version of clam chowder. Don't forget the saltines! Add one more jar of clam juice, for those of you who like it clammy -- I know that's how my hubby likes it. Enjoy!

Provided by Cathie West

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h20m

Yield 10

Number Of Ingredients 9

6 slices bacon, diced
2 stalks celery, diced
1 onion, diced
¼ cup butter
2 tablespoons all-purpose flour
3 (8 ounce) jars clam juice
1 quart half-and-half cream
4 cups minced clams
ground white pepper, to taste

Steps:

  • In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
  • In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
  • Season with pepper and serve.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.4 g, Cholesterol 68.4 mg, Fat 23.5 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 12.3 g, Sodium 376.7 mg, Sugar 1.1 g

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH



Steamed Clams with Bacon, Tomato, and Spinach image

Categories     Onion     Tomato     Appetizer     Steam     Quick & Easy     Bacon     Clam     Spinach     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

1/2 lb sliced bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread

Steps:

  • Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
  • Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

TOMATO AND BACON CLAM CHOWDER



Tomato and Bacon Clam Chowder image

Categories     Soup/Stew     Tomato     Quick & Easy     Lunch     Bacon     Clam     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

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.

TOMATO BACON CHOWDER



Tomato Bacon Chowder image

A rich tomato bacon soup.So warm and filling on those cold winter nights. My cousin, who cooks at a Hospice Center shared this with me.To make it quick, I use pre cooked bacon. Use real butter, not oleo. Your finished soup will be so much better.I like to serve this with a green salad and a hard roll.Sourdough rolls are great, but any crispy crust bread will do.

Provided by redwine

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 slices crisp cooked bacon
1/4 cup butter
4 tablespoons flour
2 -3 dashes nutmeg
1 (15 ounce) can low-sodium low-fat chicken broth
1 (28 ounce) can diced tomatoes with juice
3/4 cup half-and-half cream
black pepper

Steps:

  • In heavy saucepan melt butter.
  • Stir in flour.
  • Gradually whisk in half & half and chicken broth.
  • Add nutmeg.
  • Cook and stir until thickened over medium heat.
  • Stir in diced tomatoes along with their juice.
  • Dice bacon and add to soup mixture.
  • Heat through and season with black pepper.

Nutrition Facts : Calories 349.3, Fat 25.5, SaturatedFat 13.4, Cholesterol 69.3, Sodium 993.2, Carbohydrate 20.8, Fiber 3, Sugar 7.5, Protein 11.2

CLAM CHOWDER - WESTCOAST STYLE



Clam Chowder - Westcoast Style image

This recipe took me several years to perfect and it has been enjoyed by everyone who like clam chowder, even those who did not like it previously. By puree'ing the tomatoes, you would hardly know that tomatoes were used.

Provided by William Uncle Bill

Categories     Chowders

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 14

1/2 lb lean bacon, chopped small and fried
2 medium onions, chopped small
12 cups water
3 large carrots, peeled and diced 1/4 inch
4 medium potatoes, peeled and cubed 1/2 inch
1 teaspoon sea salt
28 fluid ounces canned tomatoes, including liquid
1 1/2 teaspoons fresh ground black pepper
4 large celery ribs, chopped small
3/4 cup ketchup
14 fluid ounces clam juice
28 fluid ounces canned baby clams, including liquid
4 cups whole milk, homogenized
1 1/2 cups instant potato flakes (IDAHO preferred)

Steps:

  • In a medium size frying pan, lightly fry chopped bacon until partially cooked.
  • Drain and discard fat.
  • Add chopped onions to bacon and saute' for 5 minutes, DO NOT BROWN, set aside.
  • In a large cooking pot, add water and bring to boil.
  • Add chopped carrots, cubed potatoes, salt and pepper.
  • Puree' tomatoes in a food processor or blender and add to cooking pot.
  • Add reserved bacon/onion mixture to pot and bring to boil.
  • Reduce heat, cover and simmer for 30 minutes or until carrots and potatoes are tender; DO NOT OVERCOOK.
  • Add diced celery and ketchup and cook for 5 minutes.
  • Add clam nectar, baby clams and the liquid and simmer for 5 minutes.
  • Add milk, stirring constantly while adding and bring to just boil.
  • Finally, add instant potato flakes, stir well and simmer for 3 minutes.
  • Adjust seasonings to taste. (Add more instant potato flakes if soup is not thick enough to your liking.). The soup will thicken slightly the following day.
  • Remove soup from heat and let sit for 15 minutes before serving.
  • Fresh baby clams may be used.
  • You will require about 4 pounds of baby clams in the shell.
  • In a pot, add 2 1/2 cups water and clams.
  • Cover and bring to boil and cook for 5 to 8 minutes or until all clams are opened.
  • Discard any clams that DO NOT OPEN.
  • Save the liquid and pour through a very fine sieve to remove any particles and use the liquid in the soup same as the canned clams.
  • Extract the clams from the shells and add to soup.
  • This soup can be canned.

Nutrition Facts : Calories 207.4, Fat 7.4, SaturatedFat 2.7, Cholesterol 26.6, Sodium 528.6, Carbohydrate 23.9, Fiber 2.5, Sugar 7.9, Protein 11.8

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