Red Sunset Clam Chowder
Seafood-4236
Ingredients
2 bacon slices, cut into 1/2-inch squares
1/3 cup Florida onion, chopped
3 tablespoons green Florida bell pepper, diced
3 tablespoons Florida celery, diced
2/3 cup Florida potato, peeled and diced
1 8-oz bottle clam juice
1 cup canned, diced tomatoes, with juice
1 1/2 dozen littleneck Florida clams, rinsed well
2 tablespoons fresh Florida parsley, chopped
salt and pepper to taste
Preparation
Cook bacon in a 3-quart heavy saucepan over medium heat until golden. Reduce heat to low. Add onion, bell pepper, and celery and cook until softened, about 5 minutes. Stir in potato, clam juice, and tomatoes; cover and simmer 10 minutes. Add clams; cover and simmer 8 to 10 minutes, stirring occasionally, until clams open. Discard any clams not open after 10 minutes. Move pan off heat. Remove clams with tongs reserving a few clams in the shell for garnish. 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.
Yield: 4 servings
Nutritional Value Per Serving
Calories 308, Calories From Fat 99, Total Fat 11g, Saturated Fat 3g, Trans Fatty Acid 0, Cholesterol 90mg, Total Carbohydrates 19g, Protein 33g, Omega 3 Fatty Acid 0.39g