This quick and easy clam choweder recipe uses canned clams and canned tomatoes and takes only about 20 minutes to cook.
All You MARCH 2005
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.
Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.
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