CCSC Recipes

Creamy Clam & Tomato Chowder

 

April, 2008

1 cup diced celery
1 cup diced onions
1 cut diced carrots
4 cups minced clams with juice
2 cups diced whole canned tomatoes
             with juice
4 diced potatoes, medium size
1 1/2 cups tomato sauce
1 quart heavy cream
1/2 cup clam base
1 quart water
2 tablespoons vegetable oil
Slurry (corn starch & water)
Salt & pepper

Sautee celery, onions, carrots in vegetable oil until tender. Add water and clam base to vegetables, bring to a boil. Add potatoes, tomatoes, tomato sauce and clams. Slowly add heavy cream while constantly stirring at a low heat. Add slurry to preferred thickness. Season with salt and pepper.

Created by CCSC student  Reggie Foster and prepared for
Charlotte Taste of the Nation planning committee
meeting on April 4, 2008

 

 

 

 

 

 

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