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Red Sunset Clam Chowder
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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1 1/2 doz. littleneck Florida clams, rinsed well
2 bacon slices, cut into 1/2-inch squares
1/3 c. Florida onion, chopped
3 Tbsp. EACH diced green bell pepper and diced celery
2/3 c. Florida potato, peeled and diced
1 8-oz bottle clam juice
1 c. canned, diced tomatoes, with juice
2 Tbsp. fresh Florida parsley, chopped
salt and pepper to taste
What to do:
1. Cook bacon in a 3-qt. heavy saucepan over medium heat until golden. Reduce heat to low.
2. Add onion, bell pepper, and celery and cook until softened, about 5 min.
3. Stir in potato, clam juice, and tomatoes; cover and simmer 10 min. Add clams; cover and simmer 8-10 min., stirring occasionally, until clams open. Discard any clams not open after 10 min.
4. Move pan off heat. Remove clams with tongs reserving a few clams in the shell for garnish.
5. 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.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Serve with:
Steamed seasonal vegetables

Fresh side salad

Crusty bread or dinner rolls
Wine pairings:
Chardonnay, Chardonnay-Semillon, Pinot Grigio-Chardonnay
Nutritional information:
Calories: 308;   Calories From Fat: 99;   Total Fat: 11g;   Saturated Fat: 3g;   Cholesterol: 90mg;   Total Carbs: 19g;   Protein: 33g;  
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