Red Sunset Clam Chowder Recipe

Red Sunset Clam Chowder

From peetabear 15 years ago

this recipe looked and sounded so good that I thought I would post it... the recipe and photo are from the Florida Agriculture council

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.

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" It was excellent "
chefelaine ate it and said...
Another FIVER ! :+D
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peetabear Mid-hudson Valley, NY

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Reviewed by 2 people