Mediterranean clam chowder
2
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Filled with all the flavors of the briny Manhattan clam chowder, but this version has the added Mediterranean flavors of fennel, olives, capers, and lemon. This hearty vegetable-packed chowder gets a double dose of clam flavor thanks to canned clam juice and canned clams, which we use for ease and convenience. Fennel becomes silky when cooked in this chowder. When selecting a fennel bulb, choose ones the feel heavy for their size and have layers that are tightly packed without blemishes or soft spots. Purchase a bulb with the tender, feathery fronds still attached—they should look fresh and green—and chop them up to use as a pretty garnish for this chowder.
Ingredients
Olive oil
4 tsp
Fennel
1½ cup(s), chopped
Onion
1 medium, chopped
Carrots
1 medium, chopped
Celery
1 rib(s), medium, chopped
Hot water
3½ cup(s)
Canned stewed tomatoes
8 oz, coarsely chopped, with their juice
Clam juice
1 cup(s), or fish broth
Uncooked potato
1 medium, peeled and chopped
Fresh thyme
1½ tsp, fresh, chopped, or 1⁄2 teaspoon dried
Fresh oregano
1½ tsp, fresh, chopped, or 1⁄2 teaspoon dried
Black pepper
⅛ tsp, freshly ground, or to taste
Canned clams
6½ oz, drained, minced
Olives
6 olive(s), large, or 10 small black olives, pitted and chopped
Capers
2 Tbsp, drained
Lemon zest
½ tsp, grated, (the colorful part of rind)
Fresh lemon juice
1 tsp
