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Red Sunset Clam Chowder
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Serve With:
Servings: 4
Steamed seasonal vegetables Fresh side salad Crusty bread or dinner rolls 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 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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