March 3rd: Chunky Clam Chowder

I always think of a chowder as being a cream- or milk-based soup, but this clam "chowder" is a tomato- or clamato-based soup. While being a clam soup, it is also vegetable rich, and tasty. Turns out, this is a "Manhattan-style" chowder as opposed to "Boston-style." Mystery solved. It was quite yummy, or so thought Sadie and I, who ate the lion's share. Greg and Olivia were a bit more iffy about the whole thing. I recommend it, and might sneak it into my "try again" pile when fussy fussters aren't watching. From March 2014's Chatelaine: Chunky Clam Chowder.

Chunky Clam Chowder

Heat a large saucepan over medium-high. Add 6 finely chopped bacon slices. Cook, stirring often, until bacon is crisp, about 5 min. Remove bacon, leaving fat in saucepan. Add 2 peeled, chopped carrots, 1 chopped celery stalk, 1 peeled, finely chopped yellow potato, 1/2 chopped onion, 2 minced garlic cloves and 2 tbsp tomato paste. Cook until onion is tender, 3 to 5 min. Add 2 1/2 cups Clamato, 1 cup water and 2 thyme sprigs. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, until vegetables are tender, about 30 min.

Stir in 142-g can baby clams. Garnish with reserved bacon and 1/4 cup chopped parsley. Add a dash of Tabasco.

Makes 4 servings.

The only thing I changed here was to double the amount of bacon called for, as I thought it made all the difference with the flavour. Don't leave out the Tabasco! It also brings it all home.

Served with a baguette on the side.

Still have a bit of Clamato left over. Looks like somebody will be drinking birthday Caesars.