Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4304/Tomato_Bean_Chowder_with_Clams
Tomato Bean Chowder with Clams
Yield: 8 servings
Ingredients
| 5 | large fresh tomatoes | ||
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| 2 | dozen | cherrystone clams | |
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| Water | |||
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| Cheesecloth | |||
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| 3 | Tablespoons | olive oil | |
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| 1 | onion, chopped | ||
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| 1 | leek, chopped | ||
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| 2 | carrots, sliced | ||
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| 1 | stalk | celery, sliced | |
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| 2 | cups | tomato puree | |
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| 1 | bay leaf | ||
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| 1 | Tablespoon | chopped fresh basil | |
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| Salt to taste | |||
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| Pepper to taste | |||
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| 1 | can | (19 oz.) cannellini beans (white kidney beans) | |
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Directions:
Bring large pot of water to boil. Drop in tomatoes; poach 20 seconds. Drain tomatoes under cold water; peel and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.
Scrub clams and place in a large soup pot.
Add water to cover clams and cover with lid. Cook clams over moderate heat 4 to 5 minutes or until they open. Discard any unopened clams. Chop clam meat and set aside; discard clam shells.
Strain broth through cheesecloth and reserve 5 cups of liquid.
Wash soup pot and add olive oil. Add onion and leek and cook over moderate heat about 2 minutes. Add carrots and celery and cook another 2 to 3 minutes. Add reserved liquid, chopped tomatoes, tomato puree, bay leaf, basil, and salt and pepper to taste.
Bring to a simmer and cook 45 minutes. Add beans and cook another 4 to 5 minutes. Add clams and cook 2 to 3 minutes. Add salt and pepper to taste. Discard bay leaf.
Please note that some ingredients and brands may not be available in every store.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/4304/Tomato_Bean_Chowder_with_Clams
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