Description

A tomato-based clam chowder packed with tender clams, hearty vegetables, and savory herbs, offering a lighter, tangy twist on the traditional creamy version.

Ingredients

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2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
2 carrots, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
2 cups clam juice
1 cup water
3 medium potatoes, peeled and diced
1 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
2 cans (6.5 oz each) chopped clams, with juice
2 tbsp fresh parsley, chopped (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Stir in garlic, celery, carrots, and green pepper. Cook for another 5 minutes, stirring occasionally.
Add diced tomatoes, clam juice, water, potatoes, thyme, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
Reduce heat and simmer uncovered for 20-25 minutes, or until vegetables are tender.
Stir in clams with their juice and cook for another 5 minutes, just until heated through.
Remove from heat, stir in fresh parsley if using, and serve hot.

Notes

For best flavor, add clams at the end to avoid overcooking and toughness.
Use fresh chopped clams if available for a richer taste.
This chowder is even better the next day as flavors develop further.

Nutrition

Serving Size: 1.5 cups
Calories: 230
Sugar: 6g
Sodium: 780mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg