Creamy Clam & Tomato Chowder
1 cup diced celery
1 cup diced onions
1 cut diced carrots
4 cups minced clams with juice
2 cups diced whole canned tomatoes with juice
4 diced potatoes, medium size
1 1/2 cups tomato sauce
1 quart heavy cream
1/2 cup clam base
1 quart water
2 tablespoons vegetable oil
Slurry (corn starch & water)
Salt & pepper
Sautee celery, onions, carrots in vegetable oil until tender.
Add water and clam base to vegetables, bring to a boil.
Add potatoes, tomatoes, tomato sauce and clams.
Slowly add heavy cream while constantly stirring at a low heat.
Add slurry to preferred thickness.
Season with salt and pepper.
– Created by CCSC student Reggie Foster and prepared for Charlotte Taste of the Nation planning committee meeting on April 4, 2008