Mike Garten
Packed with bright tomatoes and sweet, briny clams, this one-pot classic is perfect for chilly nights.
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Cal/Serv:
305
Yields:
4
servings
Total Time:
0
hours
30
mins
stalks celery, thinly sliced
large onion, finely chopped
large carrot, cut into 1/4-inch pieces
cloves garlic, finely chopped
tsp.
red pepper flakes
lb.
russet potatoes, cut into 1/2-inch pieces
8-ounce bottles clam juice
28-ounce can whole tomatoes
6.5-ounce cans chopped clams, drained
c.
flat-leaf parsley, chopped
Crusty bread, for serving
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- Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper flakes and cook 1 minute.
- Add potatoes, thyme, clam juice, tomatoes and their juices (crushing tomatoes as you add), white wine, and 1/2 cup water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Stir in clams to heat through.
- Sprinkle with parsley and serve with bread if desired.
NUTRITIONAL INFORMATION (per serving): About 305 calories, 8 g fat (1 g saturated), 20 g protein, 800 mg sodium,
37 g carbohydrate, 6 g fiber
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Source : Goodhousekeeping
