Tomato Based Clam Chowder


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I love cream, but need to avoid cholesterol so I came up with a Manhattan-style chowder that uses either fresh or canned clams, fresh or canned potatoes, and fresh or dried herbs, depending on my time. It can also be made for meat-eaters or vegetarians. My family loves soups and stews (and a good thing), and I fix them all winter long.

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  • 2 Tbs. extra virgin olive oil
  • 2 Tbs. chopped pancetta or bacon (omit for vegetarian version)
  • 2 garlic cloves (more or less is OK)
  • 1 medium onion
  • 1 medium shallot
  • 1 C. fresh or canned potatoes, cubed
  • 1/2 C. medium carrots, sliced or cubed
  • 1/2 C. celery, sliced or cubed
  • 1 Tbs. paprika
  • 1 1/2 tsp. adobo seasoning
  • 1 tsp. onion powder
  • 1 tsp. pepper sauce (can be omitted)
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper flakes (more or less as wanted)
  • Salt to taste
  • 8 oz. clam juice
  • 8 oz. clam broth
  • 1 qt. vegetable or chicken broth
  • 1 14.5 oz. can tomatoes
  • 1 1/2-2 C. fresh or canned clams with juice
  • 2 bay leaves, fresh or dried
  • 2 Tbs. fresh Italian or 2 tsp. dried parsley

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Heat olive oil in 6-qt. dutch oven over medium high heat. Add pancetta and saute. Add garlic, onion, shallot, potatoes, carrots, and celery. Add paprika, adobo seasoning, onion powder, pepper sauce, black pepper, garlic powder, red pepper flakes, and salt, and saute 5 to 10 minutes. Add clam juice and broth, vegetable or chicken broth, and tomatoes, and bring to boil. Reduce heat and simmer about 10 minutes. Add clams, bay leaves, and parsley, and cook an additional 40 minutes.

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