Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Tomato Clam Chowder

4.6
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
8 servings
Lunch Dinner U.S.
Tomato Clam Chowder
Ingredients
  • 1 pint shucked clams
  • 1 cup tomato and clam juice cocktail
  • 2 potatoes, cleaned and chopped
  • 1 cup chopped green bell pepper
  • 1/4 cup chopped green onions
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can Italian-style diced tomatoes
Instructions
1
Separate the clams from their shells, reserving any liquid that comes out; put the clams aside for now. Strain the clam juice to get rid of any shell fragments, then measure how much liquid you have. Add enough water to make a total of 1 1/2 cups of liquid.
2
Mix the clam juice with the clam-tomato juice cocktail, then add diced potatoes, sliced bell peppers, chopped scallions, and a pinch of black pepper to the saucepan. Heat everything over high heat until it comes to a boil.
3
Once boiling, reduce the heat and cover the saucepan. Let it simmer for about 15 minutes or until the potatoes are just cooked through.
4
Stir in the undrained tomatoes and the chopped clams, then continue to heat everything through until it's hot and bubbly.