Clam Chowder
Instructions
I
Heat oil in large pot or dutch oven. Add onion and tomatoes, cook for 2 minutes. Add clams, making sure they are all closed. Add water and wine. Cover, shake pan, and let steam for 7-10 minutes until clams are open. Discard any that remain closed.
Remove clams from pan into a bowl. Let them cool enough to touch, and remove the meat from the shell with a fork. Chop roughly. (Minced fine, or barely chopped, whichever you prefer.) Set aside. Meanwhile, pour the remaining broth into a bowl taking care to leave any sediment that may have collected on the bottom of the pan. Rinse out the pot to use for the chowder.
II
In a large pan or dutch oven, cook the bacon. After it is just browned, add onion, celery, and green bell pepper. Cook until softened, about 3 minutes. Add tomatoes, reserved broth, and potatoes. Let cook until potatoes are done, about 15-20 minutes. Add clams and additional liquid if desired and cook another 10-15 minutes. Add parsley; season with salt and pepper to taste. Serve with crusty bread and a salad. (P.S. I hear folks have done this in a crockpot to great success, though I would leave the clams until the end.) Enjoy!
