Rocky Point Clam Chowder

I really LOVE soup and with Fall comes SOUP SEASON! So this one is right up my alley AND giving me yet another reason to use my Smart Steamer!

Rocky Point Clam Chowder

Smoky bacon and red potatoes fill this hearty soup, and a little goes a long way. The liquid from the clams combined with tomato soup forms a flavorful base.

• 24 littleneck clams, scrubbed and rinsed
• 4 medium red potatoes, diced
• 1 small yellow onion, quartered
• 2 slices reduced-sodium bacon, finely chopped
• 2 cups water
• 10 oz./285 g can condensed low-sodium tomato soup
• ½ cup chopped fresh or canned tomatoes
• ¼ tsp. black pepper

Fill Water Tray with 1¾ cups/400 mL water. Place clams in Steamer Base and potatoes in Colander Tray. Place Steamer Base over Water Tray and Colander Tray over Steamer Base. Cover and microwave on high power for 12-14 minutes or until clams open and potatoes are tender when pierced with a fork. 

While clams steam, place onion in base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to process until finely chopped. Place bacon in Chef Series™ 3-Qt./2.8 L Saucepan over medium heat. 

Once bacon begins to sizzle, add onions and sauté 5 minutes or until onions are translucent. Remove clams from Steamer Base, remove clams from shells over Water Tray to catch any clam juice and coarsely chop clam meat. Discard any unopened clams. 

Strain steaming liquid from Water Tray through a strainer lined with a coffee filter or cheesecloth and into a medium bowl. Add liquid from Water Tray plus 2 cups water to saucepan and increase heat to medium high. 

Add tomato soup, potatoes, chopped tomatoes and black pepper. Slowly bring to a boil, reduce heat and simmer 10 minutes.

Nutritional Information (per serving):
Calories: 130 Total Fat: 3g Saturated Fat: 1g Cholesterol: 10mg Carbohydrate: 20g Sugar: 4g Fiber: 2g Protein: 8g Sodium: 290mg Vitamin A: 4% Vitamin C: 25% Calcium: 4% Iron: 8%

All of the products used in this recipe can be purchased on My Tupperware Site