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New England or Manhattan. Red or white. Clam chowders are not all alike! Here is a tomato and vegetable-based chowder that is hearty without being heavy. We use chopped clams rather than minced, so the clam taste and texture won't disappear. Leavin

Italian Clam Chowder

italian_clam_chowder
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup
  • Serving Size: Serves 3 - 6
Ingredient Description:
6 c. clam broth
4 c. dry, white wine (we suggest Sauvignon Blanc)
1 bay leaf
2 medium baking potatoes (unpeeled), cut into 1/4-in. dice
4 medium carrots, peeled, trimmed, cut into quarters lengthwise and diced
4 shallots, minced
1 Tbsp. garlic, minced
1 1/2 tsp. dried thyme
3 c. canned, chopped clams with its broth
5 medium Roma tomatoes, cut into 1/4-in. dice
1/2 large green pepper, cut into 1/4-in. dice

  1. Pour the broth and white wine into a 6.5-qt. soup or stock pot.  Add the bay leaf and bring to a gentle boil.
  2. Add the potatoes, carrots, shallots, garlic and dried thyme.  Cook the vegetables in the broth for 15 - 20 minutes or until just tender.
  3. Add clams with broth, tomatoes and green pepper and simmer for an additional 15 - 20 minutes.
  4. Float a large garlic crouton on top, for an added touch of flavor.  Serve with a light red wine like Beaujolais.
  5. Recipe was created especially for the 6.5-qt. Calphalon Soup Pot.