Cranbrook Clam Chowder
A clam chowder with tomato flavours in an creamy chowder broth.
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.