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Ring of Fire ® Red Clam Chowder

 26.50 oz cans Minced Clams
 128 oz can Crushed Tomatoes in Puree
 1 medium Onion, diced
 3 stalks Celery, diced
 ½ bag of Shredded Carrots (or 1 carrot, diced)
 2 Garlic cloves, minced
 4 tbsp fresh chopped Parsley
 4 potatoes, peeled and cubed
 2 tbsp Olive Oil
 ¼ cup White Wine
 ½ cup Water
 2 tbsp Ring of Fire ® Habanero Hot Sauce (either Original, Xtra Hot, or XXhot)
(you can add more if you would like more spicy heat)
 ¼ tsp Salt
 Pepper to taste

Drain clams and reserve the juice into a bowl and set aside. Rinse clams to remove any sand or grit. In a large pot, heat olive oil over medium to medium high heat. Add garlic, onions, celery, carrots and parsley and sauté for approximately 5 minutes. Deglaze pan with white wine and cook for an additional 1 minute. Add crushed tomatoes with puree, minced clams, the reserved clam juice, water, potatoes and Ring of FireHabanero Hot Sauce. Season with salt and pepper to taste. Stir and bring to a boil. Reduce heat to low and cover. Simmer for 45 minutes or until the potatoes are fork tender. Serve with warm sourdough bread. Makes 4 servings

Note: Have extra Ring of FireHot Sauce on the side for those who want a spicier chowder.

Variation: Add shrimp, crab and/or pieces of fish