Spicy Clam Chowder
This take-off on the traditional Manhattan clam chowder uses sweet potatoes and corn instead of the usual white potatoes. Fresh tomatoes and basil are added for a satisfying garden-fresh taste.
  • 1 cup vermouth or dry white wine
  • 3 shallots, finely chopped
  • 6 cloves garlic, minced
  • 2 dozen littleneck or other small hardshell clams, well scrubbed
  • 2 cups water
  • 3/4 pound sweet potatoes, peeled and cut into 1/4-inch dice
  • 2 tomatoes, coarsely chopped
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 cup frozen corn kernels

1. In a large skillet, combine the vermouth, shallots, and garlic, and bring to a boil over medium heat. Add the clams, cover, and cook until the clams have opened, about 5 minutes. Check the clams periodically and remove them as they open; discard any clams that do not open.

2. When cool enough to handle, remove the clams from their shells and coarsely chop. Strain the cooking liquid into a large saucepan.

3. Add the water to the cooking liquid in the saucepan and bring to a boil over medium heat. Add the sweet potatoes, tomatoes, 1/4 cup of the basil, the cayenne, and salt. Reduce to a simmer, cover, and cook until the sweet potatoes are tender, about 5 minutes.

4. Stir in the corm and cook until heated through, about 1 minute. Return the chopped clams to the pan along with the remaining 1/4 cup of basil.

Nutritional Information
Per serving: 237 calories, 1.3g total fat (.2g saturated), 18mg cholesterol, 4g dietary fiber (1g soluble), 38g carbohydrate, 11g protein, 202mg sodium.
Good source of: beta carotene, riboflavin, selenium, vitamin B12, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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