3 – cloves minced garlic
1 – medium size yellow onion – finely chopped
2 – stalks of chopped celery- about ¼ cup
1 – 14.5oz can of diced (no salt added) tomatoes
½ cup – red wine
1 Tbsp. – balsamic vinegar
1 – vegetable bouillon cube
½ Tsp. – Hot smoked paprika
½ Tsp. – cayenne pepper
2 – 10oz cans of whole baby clams
2 – 32 oz. boxes of seafood or fish stock
1 cup – sweet yellow corn kernels – fresh is best, but frozen fresh will work when corn is out of season.
1 cup – sliced carrots
3 cups – russet potatoes cut into small cubes
3lbs – fresh clams (These clams are alive, so keep them on ice until you are ready to use them the same day you buy them.)
Fresh parsley – to taste
Freshly squeezed lemon juice – to taste
Coarse sea salt – to taste
Freshly ground black pepper – to taste
1. Cover the bottom of a heavy stock pot with canola oil.
2. Over medium heat, sauté garlic and onion with some salt and black pepper until the onion is translucent.
3. Add the celery, tomatoes, red wine, and balsamic vinegar to the pot and simmer for 30 minutes. This cooking time is important because it breaks down the acidity of the tomatoes and vinegar and “cooks” the alcohol out of the wine leaving behind the sweetness of the wine.
4. Add all spices (vegetable bouillon cube, hot smoked paprika, cayenne pepper, salt, and pepper) to the tomato mixture and simmer for 10 minutes to incorporate the spices.
5. Drain the water from the two cans of baby clams into the pot. This will give extra flavor to the chowder.
6. Add the two 32 oz. boxes of seafood or fish stock, and bring the pot to a boil. Once the pot is boiling, reduce the heat and simmer for 30 minutes.
7. Add corn, carrots, and potatoes, and bring the pot back to a boil for 5 minutes.
8. Taste the broth and add salt and pepper to taste.
9. Rinse the fresh clams to remove any granules of sand and dirt.
10. With the pot still boiling, add the 2 cans of baby clams and the fresh clams to the pot. Reduce the heat until the pot is at a gentle boil until most of the clams have opened, which should take about 15 minutes. You may find one or two clams that have not opened. This is normal. Do not overcook the soup in an effort to open all of the clams.
11. Once most of the clams are open, remove the pot from the heat and add fresh parsley (to taste) and the juice of one freshly squeezed lemon.