Tomato Clam Chowder With Garlic Crostini Recipe


Difficulty LevelEasyCuisine
Main IngredientInterest Group


 Canned whole tomatoes16 Ounce (1 Can, With Juice)
 Chicken broth1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced / crushed through a press
 Sugar1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 All purpose potatoes2 Medium
 Clam juice/Chicken broth1⁄2 Cup (8 tbs) (Bottled)
 Cornstarch2 Teaspoon
 Olive oil2 Tablespoon
 French bread slices/Italian bread slices8 (1/2 Inch Thick)
 Canned clams6 1⁄2 Ounce, drained (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1972 Calories from Fat 365

% Daily Value*

Total Fat 41 g63.4%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 123.5 mg

Sodium 3982.4 mg165.9%

Total Carbohydrates 307 g102.5%

Dietary Fiber 25.8 g103.2%

Sugars 16 g

Protein 103 g206.6%

Vitamin A 99.5% Vitamin C 276.1%

Calcium 58.6% Iron 405.6%

*Based on a 2000 Calorie diet


1 In a medium saucepan, combine the tomatoes and their juice, the chicken broth, half the garlic, the sugar and pepper. Break the tomatoes up with a spoon. Bring the mixture to a boil, covered, over medium-high heat.
2 Meanwhile, peel and cube the potatoes. Add the potatoes to the boiling tomato-broth mixture. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes.
3 Meanwhile, coarsely chop the scallions. In a small bowl, blend the clam juice with the cornstarch.
4 Preheat the oven to 400°. Line a baking sheet with foil.
5 In a small skillet, warm the oil over medium heat. Add the remaining garlic and cook, stirring, until the garlic is fragrant, 1 to 2 minutes. Remove the pan from the heat.
6 Brush both sides of the bread with the garlic oil and place them on the foil-lined baking sheet. Bake for 8 minutes, or until golden.
7 Bring the soup back to a boil over medium-high heat. Stir the clam juice-cornstarch mixture to reblend and add it to the boiling broth. Cook, stirring, until the liquid has thickened slightly, 1 to 2 minutes.
8 Add the scallions and clams.