I love clam chowder for two reasons! Born and raised in New England and we grew up on clam chowder, secondly, I come from a huge Italian family so we make Italiano on occasion!
Recipe Source~ Country Italian Cooking
chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves, crushed
ground black pepper
(6.5 oz. each) chopped clams, undrained (i use snow's)
How To Make southern italian clam chowder
Saute bacon in large saucepan until crisp. Add onion, carrots and celery; saute for 2 to 3 minutes or until vegetables are tender.
Stir in undrained tomatoes, tomato sauce, clam juice, rosemary and pepper. Bring to a boil.
Reduce heat to low; simmer, uncovered, for 15 minutes. Stir in clams and juice. Simmer for 5 minutes or until heated through.
2 points per serving
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