CLAM CHOWDER with FRESH CLAMS

 

Ingredients:

4 tablespoons olive oil

1 large onion, chopped

1 1/2 celery stalks, chopped

3 cloves garlic, minced

Pinch crushed red pepper

1/4 cup tomato paste

2 potatoes, diced

5 cups clam juice obtained from fresh clams 

One can whole, peeled tomatoes (with liquid), chopped

1-1/2 cups chopped clams

1 tablespoon salt (if needed)

Freshly ground black pepper

2 tablespoons chopped parsley for garnish

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I have been given 20 medium to large clams.

First “purge” the clams, to remove any sand that might be inside of them.  Place them in a pot with water and some salt.  Let them sit for 30 minutes and repeat again.

When ready to make the chowder, begin by steaming the clams.

Place the clams in a large sauce pot and add about a cup of water. 

Place the stock pot on your stove top over medium heat. Cover the pot and let it quickly come up to a boil. The clams need to cook for about 10 minutes, or until the shells begin to pop open.

Once they all open, remove the meat from the shells and save the liquid in the pot.  Chop the clams with scissors.

Directions:

 Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 10 minutes. Stir in the tomato and cook, stirring, for about 1 minute more then add the potatoes. 

Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Stir in the clams. Cover and bring to a low simmer. Season with pepper to taste. 

Serve in soup bowls and sprinkle with the parsley.