Recipe

Red Sunset Clam Chowder Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 5 months, 4 weeks 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 Prep:25m Cook:30m Servings:4	Peetabear
	florida clam chowder

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chefelaine

Ingredients

2 slices bacon, cut into 1/2-inch squares

1/3 cup onion, chopped

3 tablespoons green bell pepper, diced

3 tablespoons celery, diced

2/3 cup potato, peeled and diced

1 8-oz bottle clam juice

1 cup canned, diced tomatoes, with juice

1 1/2 dozen littleneck clams, rinsed well

2 tablespoons fresh parsley, chopped

salt and pepper to taste

Directions

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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