Tomato And Bacon Clam Chowder Best Recipes

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TOMATO CHOWDER

2022-10-02



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

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.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

TOMATO AND BACON CLAM CHOWDER

2004-08-20



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

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.

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