- 4 ripe tomatoes, peeled, cored, seeded and diced
- ¼ cup grated lemon rind
- ¼ cup minced mint leaves
- 32 littleneck clams, scrubbed
- 2 cloves garlic, peeled and minced
- 1 cup dry white wine
- 2 cups water
- 2 slices smoked bacon, chopped
- 1 white onion, minced
- 1 teaspoon orange zest
- 3 cups fresh or canned plum tomatoes, with juice
- 1 1/8-inch cinnamon stick
- 3 boiling potatoes, peeled and cut into 1/2-inch cubes
- ¼ teaspoon saffron threads
- Salt and freshly ground pepper to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
465 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 27 grams protein; 44 milligrams cholesterol; 1020 milligrams sodium
- Combine the tomatoes, lemon rind and mint. Set aside. Combine the clams, garlic, wine and water in a pot and bring to a boil. Cover, lower the heat and simmer until the clams open, about 5 minutes. Remove from the heat. Strain, reserve the broth and set the clams aside.
- Fry the bacon in a large saucepan until golden, about 5 minutes. Add the onion and half the orange zest. Continue cooking until the onion is translucent, about 5 minutes. Add the tomatoes, their juice and the cinnamon stick. Simmer for 30 minutes. Remove the cinnamon and discard. Pour the tomato broth into a blender or food processor. Puree until smooth. Transfer to a clean saucepan. Add the clam broth and potatoes. Simmer until the potatoes are tender, about 5 to 8 minutes.
- Take the clams out of their shells. Add the saffron and the remaining orange zest to the chowder and simmer for one minute. Add the clam meat. Continue cooking for about 2 minutes. Season to taste with salt and pepper. Ladle into 4 bowls. Garnish with the tomato-lemon-mint mixture.
1 hour 10 minutes