Recipe Background
Sunday's Red Chowder goes the Rhode Island route instead of Massachusetts for its seafood soup, and it's a delicious change-up! The rich, tomato infused chowder broth still has plenty of melt-in-your-mouth potatoes and savory clams swimming in it, but now it has notes of bright white wine and spicy red pepper flakes instead of cream. Whether it's Sunday or not, Sunday's Red Chowder is ready to impress in half an hour or less!
Sunday's Red Chowder goes the Rhode Island route instead of Massachusetts for its seafood soup, and it's a delicious change-up! The rich, tomato infused chowder broth still has plenty of melt-in-your-mouth potatoes and savory clams swimming in it, but now it has notes of bright white wine and spicy red pepper flakes instead of cream. Whether it's Sunday or not, Sunday's Red Chowder is ready to impress in half an hour or less!
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery thinly sliced
- 1 large onion finely chopped
- 1 large carrot cut into 1/4-inch pieces
- 2 cloves garlic finely chopped
- 1/2 teaspoon red pepper flakes
- 1 pound russet potatoes cut into 1/2-inch pieces
- 3 sprigs thyme
- 2 (8-ounce) bottles clam juice
- 1 (28-ounce) can whole tomatoes
- 1/2 cup dry white wine
- 1/2 cup water
- 2 (6.5-ounce) cans chopped clams drained
- 1/4 cup flat-leaf parsley chopped, for garnish
- crusty bread optional, to taste, torn, for serving
Directions
- In a large pot or a Dutch oven over medium heat, add the olive oil.
- Add the celery, the onions, and the carrots to the hot oil and cook, while covered and stirring occasionally, until the vegetables are tender, about 8-10 minutes.
- Add the garlic and the red pepper flakes to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the potatoes, the thyme, the clam juice, the tomatoes and their juices, the white wine, and the water to the vegetable and stir to combine. Make sure to slightly crush the tomatoes while stirring.
- Bring the soup mixture to a boil.
- Reduce the heat to medium-low and simmer the soup mixture until the potatoes are tender, about 8-10 minutes.
- Add the clams to the soup mixture and stir to combine.
- Simmer the soup mixture until the clams are heated through, about 3-5 minutes.
- Top the soup with the parsley.
- Serve with the bread.
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