Recipe By Anonymous
Rating
Published Oct 12th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 12 cups Calories 182.5

A rich red clam chowder with a spicy kick and plenty of vegetables.

Recipe Ingredients

  • 6 slices bacon
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large potato, peeled and diced
  • 2 cups clam juice
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (15 ounce) can tomato sauce
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon seasoning salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dry mustard
  • ½ teaspoon Cajun seasoning
  • 5 drops hot pepper sauce
  • 2 (6.5 ounce) cans minced clams, drained
  • 1 (6.5 ounce) can large shrimp, drained

Cooking Directions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 2 In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
  3. 3 Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Nutrition Facts

  • Calories 182.5
  • Carbohydrate 12.4 g
  • Cholesterol 49.8 mg
  • Fat 8.4 g
  • Fiber 2 g
  • Protein 13.8 g
  • Saturated Fat 2.4 g
  • Sodium 547.7 mg
  • Sugar 3.5 g

Reviews

  1. Excellent seafood soup. Even better than the one I had on Isla Mujeres. My kids and husband loved it.
  2. This was so delicious!! I made it without the bacon to save some fat from the recipe and because I don't eat meat and the flavor was still wonderful! I also added a few shrimp that i had that needed to be used up and they were a wonderful surprise while i was eating this - Read more ...
  3. Maybe a little too hot. Reduce ground Pepper
  4. I made this last night and I think it turned out great. There are some changes however that I made. First I would saute the celery by itself for about 4 minutes before adding any other vegetables to the pot(this would ensure that it wouldn't be still crunchy at the end of simmering). I would - Read more ...
  5. Alot of work chopping all the ingredients and all the spices but well worth it. Like a good chili it tastes best the next day when all the flavors have blended together. I used fresh already shucked clams that I bought from a chinese market so the clams were plentiful and flavorful not rubbery. Left - Read more ...
  6. The recipe needs more clams and I think more bacon. I will try it again though with these additions.
  7. Made this for my soup loving pregnant wife and she loved it.
  8. Very different from your ordinarry clam chowder - spicy and good.
  9. Nobody liked this.

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