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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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this recipe looked and sounded so good that I thought I would post it... the recipe and photo are from the Florida Agriculture council Ingredients:
2 slices bacon, cut into 1/2-inch squares |
1/3 cup onion, chopped |
3 tablespoons green bell pepper, diced |
3 tablespoons celery, diced |
2/3 cup potato, peeled and diced |
1 8-oz bottle clam juice |
1 cup canned, diced tomatoes, with juice |
1 1/2 dozen littleneck clams, rinsed well |
2 tablespoons fresh parsley, chopped |
salt and pepper to taste |
Directions:
1. Cook bacon in a 3-quart heavy saucepan over medium heat until golden. Reduce heat to low. Add onion, bell pepper, and celery and cook until softened, about 5 minutes. Stir in potato, clam juice, and tomatoes; cover and simmer 10 minutes. Add clams; cover and simmer 8 to 10 minutes, stirring occasionally, until clams open. Discard any clams not open after 10 minutes. Move pan off heat. Remove clams with tongs reserving a few clams in the shell for garnish. 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.
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