Red Clam Chowder Print Email

2 TBS olive oil
3 cloves garlic
3 cups chopped veggies (carrot, onion and celery suggested)
4 TBS Vermouth or white wine
4 small new potatoes, minced
28 oz can San Marzano tomatoes
2 1/2 cups clam juice
fresh oregano, parsley, bay leaf, or your choice
1 1/2 cups water
1/2 tsp. sea salt & pepper, 1/4 tsp. crushed red pepper
12 littleneck clams (optional)
10-12 oz baby or chopped clams
fresh parsley or basil
1 TBS butter

Over high heat in a heavy pan, saute garlic and chopped veggies in oil until tender and starting to brown, about 10 minutes. Add vermouth and reduce.

Add potatoes, tomatoes, clam juice, water and your choice of fresh herbs tied together with string (bouquet garni.) Bring to a boil and skim as needed. Taste and season with salt, pepper, crushed red pepper and more herbs as needed. Cook at a hearty simmer for approximately 30 minutes.

Taste and adjust seasonings with sea salt and pepper.

While soup is cooking, scrub clams and soak in successive changes of salted water. Add to pot. When some of the clams are half open, add chopped clams and a handful of minced fresh parsley or basil. When all clams are wide open, turn off flame and add 1 TBS butter. Serve. Chef Mick Rosacci, Tony's Markets