A really great rendition of "red" clam chowder, and it's easy and fast to make.
Great with a crusty piece of french bread!
Directions
In a medium sized sauce pan, sweat the shallot and garlic until soft.
Dice the potato into consistently sized cubes, about 3/8" per side.
Cut the carrot into a brunoise dice, which is a very small dice, about 1/8" side.
Combine the potato, carrot, and stock in the sauce pan with the shallot and garlic. Bring to a boil, and then add:
- 1 can (14oz) diced tomatoes
- 1 can (10oz) baby clams
- 3 tablespoon tomato paste
- 1/2 teaspoon anchovy paste
- 2 tablespoon fresh parsley, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Return to boiling, and then simmer uncovered for about 30 minutes or until potatoes are cooked. Add salt as needed based on taste.
Kids!
For teens who like seafood, this is a pretty easy dish to make.
Notes...
This soup just needs to simmer long enough to cook the potatoes.