Captain Rasmussen’s Clam Chowder

Serves: 8
Total Calories: 72


12 chowder clams
4 cups water
1/4 cup butter
1 cup chopped onion
3/4 cup diced celery
3/4 cup diced carrot
1/2 cup diced green bell pepper
1 clove garlic, pressed
1/2 cup chopped plum tomato
1/4 cup tomato purée
1 cup cubed potato
1/8 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon pepper


Scrub clams well. Steam them in water. Remove clams from shells. Chop clams finely; reserve. Strain clam broth; reserve. Melt butter in a large saucepan. Add onion, carrot, and green pepper and sauté over medium heat until vegetables are tender. Do not brown. Add garlic, tomatoes, tomato purée, potatoes, rosemary, thyme, salt, white and black peppers, and clam broth. Bring to a boil, reduce heat, simmer covered for 20 minutes. Taste for seasoning. Add chopped clams. Heat almost to the boiling point.

Note: If fresh clams are not available, 1 (8-ounce) bottle clam juice and 2 (6 1/2-ounce) cans minced clams and their liquid may be substituted.

Nutritional Facts:

Serves: 8
Total Calories: 72
Calories from Fat: 50

This Captain Rasmussen’s Clam Chowder recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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