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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: Growing up in Rhode Island, chowder meant clear broth clam chowder loaded with fresh clams and potatoes with little bits of onion, celery and salt pork or bacon. Its simple, fresh and very tasty. Everyone else I know thinks of cream based chowders and I've never had a taste for them. To make a lighter creamier broth, I cooked up some of the potato and a Granny Smith apple in clam juice and pureed it. The apple adds a winey background flavor to the broth and the potato gives it that silky texture - plus, no added fat! Ingredients:
2 (8 ounce) bottles clam juice |
3 cups simply potatoes diced potatoes with onion |
1 granny smith apple, peeled, cored and 1/2-inch diced |
1 teaspoon olive oil |
4 slices bacon, chopped into 1/4-inch pieces |
1 medium onion, chopped |
1/2 cup red bell pepper, diced |
1 stalk celery, chopped |
1 teaspoon thyme |
1 cup frozen corn |
1/2 lb raw shrimp, peeled & deveined |
1/2 lb sea scallops |
salt and pepper |
Directions:
1. In a 6 quart Dutch Oven or pot, place 1 bottle of clam juice, 1 cup of diced potatoes and all of the apple. Bring to a simmer, cover and cook for 20 minutes. When potatoes are cooked, remove from heat and pour into the blender, pulse until mixture is pureed and set aside.
2. Rinse out the pot and return it to the stove, add the olive oil and heat it over medium heat. Add the bacon and saute it until it starts to brown. Add the onion, red pepper, celery and thyme and saute for another 3 minutes until onion is translucent.
3. Add the remaining bottle of clam juice, the remaining potatoes, corn and the pureed potato mixture. Stir and add just enough water to cover the potatoes. Cover and cook for 20 minutes.
4. Mix the shrimp & scallops into the chowder and replace the lid. Continue to cook for another 5 to 10 minutes, until seafood is just cooked and the potatoes are done. Salt and pepper the soup to taste and serve hot. Enjoy!
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