Classic Clam Chowder with Tomatoes Recipe

INGREDIENTS

3 cups water, divided 20 fresh hard-shell clams,* scrubbed and soaked 2 tablespoons vegetable oil 1 medium onion, chopped 1 small green bell pepper, chopped 1 can (14-1/2 ounces) diced tomatoes, undrained and puréed 2 medium red potatoes, peeled and chopped 1 bottle (8 ounces) clam juice 1/2 cup diced ham (2 ounces) 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried basil 1/8 teaspoon black pepper *If fresh clams in shells are not available, substitute 3/4 to 1 cup shucked clams. Omit step 1.

PREPARATION:

1. Place 1 cup water in large stockpot. Bring to a boil over high heat. Add clams. Cover and reduce heat to medium. Steam 5 to 7 minutes or until clams open. Remove clams as they open; set aside. Discard any clams that remain unopened.
2. Remove clams from shells. Chop clams; set aside. (For shucked clams, drain and chop clams; set aside.)
3. Heat oil in large saucepan over medium heat. Cook and stir onion and bell pepper about 2 minutes or until onion is translucent and pepper is crisp-tender. Remove from heat.
4. Add tomatoes, potatoes, 2 cups water, clam juice, ham, salt, thyme, basil and black pepper to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until potatoes are very tender, about 20 to 25 minutes.
5. Stir in clams; heat through.

This recipe appears in: Northeastern