Prep Time
5 Mins
Cook Time
20 Mins
Yield
4 Servings

This quick and easy clam choweder recipe uses canned clams and canned tomatoes and takes only about 20 minutes to cook.

How to Make It

Step 1

Cook onion, celery, carrot and garlic in olive oil in a 4-quart saucepan over medium heat, stirring often, until tender, for about 6 minutes. Add potato and tomatoes, with their juice; add canful of water to pot. Bring mixture to a boil, reduce heat and simmer until potato is tender, for about 6 minutes.

Step 2

Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.

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