Arizona Clam Chowder
Ingredients
- 2 slices bacon, cut into 1/4-inch pieces ⓘ
- 1 medium onion, chopped ⓘ
- 1 large fresh, mild green chili, such as Anaheim (or California) or poblano (or pasilla), stemmed, seeded and chopped ⓘ
- 1 stalk celery ⓘ
- 1 large (8 oz.) thin-skinned potato, peeled and diced ⓘ
- 1/4 tsp. dry thyme leaves ⓘ
- 1 (10 oz.) can whole baby clams ⓘ
- 2 (8 oz. each) bottles clam juice ⓘ
- 1 (14 1/2 oz.) can tomatoes ⓘ
- salt and pepper
- warm flour tortillas ⓘ
Instructions
- In 3 to 4-quart pan, cook bacon over medium heat until lightly browned, about 5 minutes; stir often.
- Add onion, chili and celery and cook, stirring often, until veggies are slightly browned, 10 to 14 minutes.
- Stir in potato, thyme, clams with their liquid, clam juice, tomatoes and then liquid (break up tomatoes with a spoon).
- Bring to a boil, cover, reduce heat and simmer until potatoes are tender to bite, 15 to 20 minutes.
Nutrition & Diet Analysis (per serving)
459
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).