Florida Department of Agriculture and Consumer Services

Red Sunset Clam Chowder

Posted April 3, 2013 in Entrees, Clams

Red Sunset Clam Chowder


  • 2 slices bacon, cut into 1/2-inch squares
  • 1/3 cup onion, chopped
  • 3 tablespoons green bell pepper, diced
  • 3 tablespoons celery, diced
  • 2/3 cup potato, peeled and diced
  • 1 (8-oz) bottle clam juice
  • 1 cup canned, diced tomatoes, with juice
  • 1 ½ dozen littleneck clams, rinsed well
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper to taste


  1. Cook bacon in a 3-quart heavy saucepan over medium heat until golden.
  2. Reduce heat to low.
  3. Add onion, bell pepper, and celery and cook until softened, about 5 minutes.
  4. Stir in potato, clam juice, and tomatoes; cover and simmer 10 minutes.
  5. Add clams; cover and simmer 8 to 10 minutes, stirring occasionally, until clams open.
  6. Discard any clams not open after 10 minutes.
  7. Move pan off heat.
  8. Remove clams with tongs reserving a few clams in the shell for garnish.
  9. Detach clam meat from remaining shells and return meat to chowder.
  10. Stir in parsley, salt and pepper to taste. Note: The chowder (without the clams and parsley) can be made 1 day ahead.
  11. Bring chowder to a simmer then add clams and proceed as directed.


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