Mediterranean Clam Chowder

I call this Mediterranean Clam Chowder to escape the scrutiny given clam chowder with tomatoes. According to some, adding tomatoes to clam chowder was frowned upon to the point that the Maine legislature introduced a bill in 1939 making tomatoes in clam chowder illegal. I am so glad that today we can eat clam chowder with tomatoes because this recipe is yummy.

Serves 6
Prep time: 15 minutes
Total time: 1:15

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 6 ounces bacon
  • 1 cup onion, diced
  • 1 cup leek, diced
  • 2 cups potatoes, diced in 3/4" cubes
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 2 tablespoons garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon oregano,chopped
  • 6 cups chicken stock
  • 1 – 16 ounce can diced tomatoes, Italian style (with basil)
  • 4 dozen clams
  • salt and pepper to taste

    Instructions

    In a Dutch oven, heat the olive oil then add the bacon and onions. Cook until the onions are translucent. Add the leeks and sweat them for 2 more minutes. Add the potatoes, carrots, and celery. Add the garlic and when fragrant, add the thyme and oregano. Pour in the stock and cook for approximately 30 minutes.

    While the stock is simmering, place the clams in a large pot, add 1/2 cup water, and cover tightly. Steam over high heat for 5 to 7 minutes and transfer the opened clams to a bowl. Discard any clams that do not open. Remove about half of the clams from the shells and set aside.

    Add the tomatoes to the soup and simmer for 15 more minutes. Stir in the shucked clams, salt and pepper to taste.

    Terri’s Tips

  • Spoon the soup into bowls and garnish with the clams in their shells and additional thyme sprigs
  • Add the clam cooking water to the stew for additional flavor
  • If tomatoes are in season use fresh, otherwise use canned