Rocky Point Clam Chowder

R o c k y P o i nt

C l a m C h o w d e r

Ingredients 24 littleneck clams, scrubbed and rinsed 4 medium red potatoes, diced 1 small yellow onion, quartered 2 slices reduced-sodium bacon, finely chopped 2 cups water 1 (10 oz.) can condensed lowsodium tomato soup ½ cup chopped fresh or canned tomatoes ¼ tsp. black pepper

Directions

1. Fill Water Tray with 1¾ cups water. Place clams in Steamer Base and potatoes in Colander Tray. Place SmartSteamer Base over Water Tray and Colander Tray over SmartSteamer Base. Cover and microwave on high power for 12-14 minutes or until clams open and potatoes are tender when pierced with a fork. 2. While clams steam, place onion in the SuperSonic Chopper Compact.

Cover and pull cord 4-5 times to process until finely chopped. 3. Place bacon in Chef Series 3 Qt. Saucepan over medium heat. Once bacon begins to sizzle, add onions and sauté 5 minutes or until onions are translucent. 4. Remove clams from SmartSteamer Base, remove clams from shells over Water Tray to catch any clam juice and coarsely chop clam meat.

Discard any unopened clams. 5. Strain steaming liquid from Water Tray through a strainer lined with a coffee filter or cheesecloth and into a medium bowl. 6. Add liquid from Water Tray plus 2 cups water to saucepan and increase heat to medium high. Add tomato soup, potatoes, chopped tomatoes and black pepper. Slowly bring to a boil, reduce heat and simmer 10 minutes. 81