Creamy Tomato Clam Soup
This healthy riff on chowder combines the tomato base of Manhattan-style with the creamy texture of New England–style<br>
2 dozen hard clams, scrubbed clean
2 cups water
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
1 medium green bell pepper, diced
1 bay leaf
1 28–ounce can whole peeled tomatoes
1 tablespoon tomato paste
1 potato, peeled and diced
½teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper to taste
¼ cup whole milk
chopped parsley for garnish
Nutrition FactsPer serving: 161 calories, 5.5 g fat (1 g saturated), 18 g carbohydrates, 10 g protein, 2 g fiber, 497 mg sodium (21% Daily Value).
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Directions1. In a medium pot, combine clams and water. Cover and cook over high heat, 7 to 10 minutes, or until clams open. Discard any that don't open. Strain; reserve water.
2. In a large pot, heat olive oil over medium-high heat. SautÃ© onion until softened, 4 to 5 minutes. Add garlic and sautÃ© until fragrant, 2 to 3 minutes. Add carrot, celery, and pepper; sautÃ© until softened. Add bay leaf and salt to taste. Pour in reserved clam water and liquid from canned tomatoes.
3. Chop tomatoes roughly and add to pot, along with tomato paste, potato, oregano, and thyme. Bring mixture to a boil, then reduce heat and simmer until potato chunks are tender, 20 to 25 minutes.
4. Meanwhile, remove clams from their shells and chop. After potato is tender, add chopped clams and cook 3 to 5 minutes longer. Season with salt and pepper to taste. Remove from heat and stir in milk. Serve in bowls with parsley garnish.