Eileen’s Clam Chowder with Red Potatoes (Note: Eileen Goldfinger is food editor on The Forum. )
8 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, minced
1 medium onion, diced
8 small red potatoes, quartered and parboiled
4 cloves garlic, minced
½ ancho pepper, seeded and minced
9 San Marzano canned whole plum tomatoes, diced
¼ cup marinara sauce
2 medium carrots, peeled and diced
1 celery stalk, thinly sliced
2 6 ½ ounce cans chopped clams, drained
2 dozen littleneck clams* in their shell
2½ cups chicken broth
¼ cup white wine
1 cup clam broth
½ cup water
freshly ground black pepper to taste.
In a 5 quart stock pot, heat 4 tablespoons of olive oil on medium heat. Add onion, carrots, celery and ¼ cup of chicken broth; sauté until the vegetables begin to soften, approximately 15 minutes. Lower the heat to low-medium, add garlic and ancho pepper, and sauté for 2 minutes. Add the tomatoes and marinara sauce; stir and cook for 10 minutes. Add 2 cups of chicken broth. Then add clam broth, water, wine, potatoes, black pepper, canned clams, and parsley to the broth. Stir contents of the pot. Place cover, slightly ajar on the pot. Simmer liquid for 30 minutes, stir occasionally.
After the soup broth has simmered for 15 minutes, in a large fry pan, add the remaining olive oil, chicken broth and wine, and heat on medium. When the liquid starts to simmer, add the littleneck clams to the pan and cook until all the clams have opened. As the clams open, remove them from the pan and set them aside. Discard any clams that do not open after 15 minutes.
Set out two large soup bowls and place a dozen clams in each one. Ladle broth over the clams.
Editor’s Note: This recipe is adapted from Eileen’s “Seafood Chowder with Red Potatoes” found in “Prevention Does Work: A Guide to a Healthy Heart.” by Paul Goldfinger MD and Eileen Goldfinger.
* In Fort Myers I was able to obtain beautiful Pine Island Clams at Captain Johnny’s Seafood on McGregor Blvd, just south of Tropicana.