Mexican Tomato and Clam Chowder
- 4 Roma tomatoes large; core removed and sliced open
- 2 jalapeños stems removed and sliced open
- 1 red bell pepper stem and seeds removed, sliced open
- 1 sweet onion medium size; peeled and sliced into thick rounds
- 4 cloves garlic
- 4 strips bacon uncooked and diced
- 2 stalks Celery diced
- 2 carrots peeled and diced
- 2 Russet potatoes small; peeled and diced
- 3 tablespoons tomato paste
- 5 cups chicken broth
- handful cilantro fresh; plus more for garnish
- 3-4 sprigs thyme fresh
- salt and pepper to taste
- 10 ounces clams just the meat, chopped. If using frozen, make sure to defrost before adding to the chowder.
- 1 lime juiced, plus more for garnish
- 1 avocado diced
Fresh ingredients are always a good starting point when deciding what to cook. This recipe for Mexican tomato and clam chowder was inspired by my love for Manhattan clam chowder. The more popular chowder from New England is typically prepared with a cream base. But Manhattan clam chowder is tomato-based and zesty! For a heartier version, add some sliced turkey smoked sausage. This recipe is tasty as a light lunch option with a side salad or as a starter for a special dinner. Fresh clams are always the best choice, but don't hesitate to use the frozen varieties that are available.
To add even more clam flavor to this tasty chowder, replace 1 cup of the chicken broth with clam juice. Another product that works well in seafood soups, stews and chowders is clamato. It is a tomato based juice that is zesty and has a mild clam flavor.