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Cranbrook Clam Chowder

The Old Fat Guy
A clam chowder with tomato flavours in an creamy chowder broth.
Prep Time 1 hr
Cook Time 30 mins
Course Soup
Cuisine American
Servings 2

Ingredients
  

  • 25 ml vegetable oil 2 tbsp
  • 125 ml bacon ½ cup, diced
  • 150 ml onion ⅔ cup, diced
  • 50 ml sweet red pepper ¼ cup, diced
  • 50 ml carrot ¼ cup, diced
  • 50 ml celery ¼ cup, diced
  • 1 bay leaf
  • 3 ml dried thyme ½ tsp
  • 3 ml dried parsley ½ tsp
  • 1 ml dried oregano ¼ tsp
  • 1 clove garlic minced
  • 300 ml clamato juice 1 ¼ cups
  • 40 ml milk 3 tbsp
  • 15 ml white wine 1 tbsp
  • 1 can (142 g) baby clams 5 oz, with juice
  • 1 medium potato diced
  • 1 small tomato diced
  • salt and pepper to taste

Instructions
 

  • Heat the oil in a saucepan over medium heat. Add the bacon and saute until brown. Add the onion, red pepper, carrot, and celery. Saute until the vegetables start to soften.
  • Add the bay leaf, thyme, dried parsly, oregano, and garlic. Saute about 1 minute, until the herbs can be smelled.
  • Add the flour and mix to coat the vegetables. Add the clamato, milk, and wine. Stir to combine. Add the clams with liquid, potatoes and tomato. Bring to a boil and reduce to simmer. Cook for 20 to 30 minutes, until the potatoes are cooked. Add salt and pepper to taste.
Keyword chowder, clams, soup