55 min Easy

Recommended product

Recommended product

Pomì chopped tomatoes have a single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and many simply recipes. Chopped tomatoes are perfect for recipes that call for diced tomatos! Store up to 5days in the fridge after opening​.  How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.

55 min
Ingredients for
Chopped Tomatoes 13.8oz 2 boxes
Baby clams, juice reserved2 (10-ounce) cans
Bacon2 slices
Bay leaves2
Carrots, peeled and diced2
Chopped Celery½ C
Clam broth1 (14-ounce) can
Dried thyme1/2 tsp
Garlic, minced1 large clove
Hot Sauce2 tsp
Idaho Potatoes, peeled and diced1 pound
Live Clams12
Olive oil1 tbsp
Onion, chopped1
Pomi Crushed Tomatoes with Chili2 Boxes
Salt and Pepperto taste

Put on your apron and get your spoon ready – we’re taking a little trip to New England with this delicious tomato-based chowder. Filled with flavor from our Pomi Crushed Tomatoes with Chili and a whole jar of clam juice, this beautiful dish can be yours tonight, bringing a taste of the coastal northeast right to your kitchen.


  1. Dice the bacon and put in into a cold large stock pot. Turn the heat to medium and let the bacon cook slowly, rendering out all of the fat until it’s golden and crispy. Remove bacon with slotted spoon, leaving the bacon fat in the pot.

  2. Add the celery, carrot, and onion, and saute until the onion is translucent, about 5 minutes. Add garlic and cook 1 minute. Season with salt, pepper, and add thyme and bay leaves.

  3. Add the pomi crushed tomatoes, clam broth, and the juice from the canned clams. Bring to a low simmer. Once simmering, add the diced potatoes, cover and let simmer for 20-30 minutes, or until potatoes are for tender.

  4. Add the canned clams and the live clams in their shells. Cook for a couple minutes, or until clam shells open up. Discard any clams that don’t open.

  5. Stir in the hot sauce and taste, add extra salt and pepper if needed. Remove bay leaves and serve.

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