Tomato Clam Chowder With Garlic Crostini Recipe
Are you looking for a tomato clam chowder with garlic crostini recipe that is surely going to conquer your taste buds? The marriage of the incredible flavors of seafood with other ingredients is the secret to this tomato clam chowder with garlic crostini recipe. A delicious appetizer, the tomato clam chowder with garlic crostini completes your meal. A real hit every time, this tomato clam chowder with garlic crostini is not to be missed!
Ingredients
1 can (16 ounces) whole tomatoes, with their juice
1 cup chicken broth
2 cloves garlic, minced or crushed through a press
1/2 teaspoon sugar
1/4 teaspoon pepper
2 medium all-purpose potatoes
4 scallions
1/2 cup bottled clam juice or chicken broth
2 teaspoons cornstarch
2 tablespoons olive oil
8 slices (1/2 inch-thick) French or Italian bread
1 can (6 1/2 ounces) clams, drained
Directions
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.
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.
