This clam chowder is tomato-based, not creamy. And it has a bit of kick from some hot sauce. If you’re used to a creamy clam chowder, this is a bright change. To make this soup in 15 minutes, first read the recipe. While you read, get out all of the ingredients and tools, pots, bowls, etc. that you will need. This is so that everything is within reach and ready to go. But you don’t have to do any prep. All of the preparations are explained in the instruction section and are included in the 15 minute time of the recipe. See you in 15! Yield 12 cups.
- 1 Tbsp. neutral oil (like vegetable or grape seed)
- 1 Tbsp. unsalted butter
- 2 medium baking potatoes
- 4 (8 oz.) bottles of clam juice
- 2 ribs of celery
- 1/2 tsp. salt
- 1 small onion
- 2 cloves garlic
- 1 Tbsp. tomato paste
- 1/2 tsp. dried thyme leaves
- 1 (28 oz.) can diced tomatoes
- 1/4 tsp. hot sauce (such as tabasco)
- 4 (6.5 oz.) cans chopped clams with juice
- Put the oil and butter in a large pot or Dutch oven over medium heat. Finely dice the potatoes (1/4-inch cubes is great). Add the potatoes to the pot. Stir and cover.
- Pour the clam juice into a microwave-safe bowl and heat it in the microwave on high for 5 minutes.
- While the broth heats, finely chop the celery. Add it to the potatoes along with the salt. Stir and cover. Peel and chop the onion. Add it to the pot with the potatoes. Stir and cover. Mince the garlic. Add the garlic along with the tomato paste and thyme. Cook and stir for 30 seconds.
- Add the hot clam juice to the pot along with the diced tomatoes and the tabasco. Increase heat to high, cover and bring to a boil. Reduce heat to a simmer. Open the cans of clams and put the clams along with the juice from the cans into the soup. Stir. Cook until the clams are very well heated through, 3-4 minutes. Taste and add more salt and/or tabasco if desired.