Food & Wine

Red Pepper Clam Chowder

The cover of the Tri-City Herald's Food & Wine section Sept. 17 will feature information on Catch the Crush activities on Sept. 27-28. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Red Pepper Clam Chowder


4 tablespoons butter

2 medium onions, chopped

1/2 pound mushrooms, sliced

1 tablespoon lemon juice

2 medium red peppers, diced

2 cans (14 ounces) chicken broth

1 pound white or russet potatoes, peeled and diced

2 tablespoons each cornstarch and water

1 cup sour cream

2 cans chopped clams with juice

1/4 cup flat-leaf parsley, chopped

Salt and pepper to taste


Melt butter in large saucepan over medium heat. Increase heat to medium-high and add onions, mushrooms, lemon juice and peppers. Saute until tender, about 5 minutes. Add broth and potatoes and cook until tender, about 10 to 15 minutes. Blend cornstarch, water and sour cream together then gradually add to soup. Bring to a boil, then immediately reduce to simmer. Add clams, heat through. Add parsley and salt and pepper.

Serves 4 to 6.

Source: Janet K. Keeler, St. Petersburg Times food and travel editor