Easy Clam Chowder w/bacon (Copycat Sweet Tomatoes Restaurant)

I'm excited to share another copycat recipe with you!

Hubby and I enjoyed the luscious food at Sweet Tomatoes restaurants while we were blessed to spend the winter in Florida this year. 

If you're not familiar with Sweet Tomatoes, (known as Souplantation in other parts of the country) they have very long salad and soup bars, plus wonderful bread selections and desserts too!  

If you'd like to read more about them, read this post sharing

Simple Carrot Raisin Salad , that's another Sweet Tomatoes copycat. 

Anyway...my sweetie's favorite at the soup bar is ALWAYS the Clam Chowder!

So after we got home, I searched for a similar recipe and found the one that is a Sweet Tomatoes copycat.(Thank you Google!) 

It calls for 2 cups of potatoes, cooked.  I simplified the recipe by using a can of small potato cubes, rinsed and drained. 

All I had to do was dice, and fry,  the bacon and onions, warm the milk (per directions), open the can of clams and throw it all together.  

It takes us back to the beloved chowder at Sweet Tomatoes.

We will definitely be having this again and again. 

Do hope you'll give this a try and fall in love with it too. 

EASY CLAM CHOWDER WITH BACON 

3 slices bacon, diced

(I used 4!) 

1/2 c. onion, diced

2 c. milk, divided

1/2 c. half and half

2 c. potatoes, julienne cut

(like long thin strips...not necessary...cubes work well too) 

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. celery salt

1/4 tsp. sugar

1 can (6-ozs.) minced clams, UNdrained

Optional:

3 - 4 Tb. flour whisked with 1/4 c. milk for thickening, 

if desired

Yield: 4 servings 

Cook potatoes until done, but firm.  Drain water and set aside.  Place 1-1/2 c. milk and the half and half in a saucepan over medium temperature; heat just until it begins to boil. Remove from stove and set aside.  

(Scalding milk with help prevent it from curdling.)

In a large skillet, fry bacon over medium high to brown and release grease. Remove bacon when cooked; place onions in bacon drippings and saute until clear.  Add the scalded milk, cooked potatoes, clams with juice, and seasonings.  Bring to a slow simmer, stirring occasionally; simmer for about 20 - 25 minutes.  

Slowly add flour/milk mixture to chowder, stirring constantly until thick and creamy as desired. 

Serve with cheese and crackers or a sandwich for a filling and satisfying meal. 

Linked up at 
Meal Plan Monday

You might also like...

Chicken & Corn Chowder

Simple Cheesey Hamburger Soup

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Cape Ann Chowder

I've been making this tasty chowder for over 40 years. 

We lived in Alaska for 8 years when our kids were growing up, so we had plenty of fresh salmon and halibut to enjoy. And we enjoyed them in this chowder many times.  Oh so spoiled!! 

I now use canned salmon to make it, or any leftover fish is good. 

It's simple enough to make. My mouth waters just to think of how good it is. 

Such a great way to use up leftover fish...like tilapia or cod...

And it can be ready in under 30 minutes!

CAPE ANN CHOWDER

2 c. diced potatoes

1/2 c. chopped celery

1/4 c. chopped onion

2 c. boiling water

1 tsp. salt

1/4 tsp. pepper

1 (10.75 ozs) can cream of celery (or mushroom) soup

2 c. cheddar cheese, grated

1 - 2 c. cooked or smoked fish

(salmon, halibut or crab is great)

Combine vegetables, water and seasonings; cover and simmer 10 minutes or until potatoes are tender; don't drain.  Add soup and cheese; stir until melted. Add bite sized pieces or flaked fish; heat. 

Linked to Meal Plan Monday

Cook Once, Eat Twice Baked Tilapia/Chowder

Seasoned Buttery Crackers

Amish Cheeseburger Soup 

​

Crunchy Tuna Salad

Oopsie - I had intentions to share this during summer months. It's good any time of year, but quick and easy for summertime.  Makes a great lunch any season of the year. 

I've been making my tuna salad like this for years, but until I saw it here at 

Veronica's Cornucopia, I never even thought to share it on my blog. 

I made this for lunch the same day I saw her post and it was so tasty.
And it was just fine the next day when I finished it off. 

I am all about CRUNCH so I added celery as well as apple...and I doubled the apple amount. Make it to suit your own taste buds...and need for crunch.  

What a way to dress up a little can of tuna! This makes a great sandwich.  Quick & Easy!

CRUNCHY TUNA SALAD 

1 small (5 ozs) can tuna, drained well

1 hard boiled egg, diced

half a small apple, sliced and diced

1/4 c. chopped celery 

1 Tb. sweet pickle relish, optional

2 Tb. sweet onion, diced, optional

2 Tb. mayonnaise

Mix all ingredients in a bowl; serve on bread, or I prefer it with cheese and crackers.  Makes 2 sandwiches.

Linked to Weekend Potluck
             Meal Plan Monday


Special Pimento Cheese
(original recipe from same tuna salad gal, Veronica=) 

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Garlic Butter Baked Tilapia Filets

Corn & Potato Chowder with Tilapia & Weekend Potluck #162

WELCOME TO WEEKEND POTLUCK!
We're always so glad you took time to join us!

AND...

When I share something worth sharing...again....

This wonderful COOK ONCE: EAT TWICE post is a great way to enjoy tilapia. Also included in this post is BAKED PARMESAN TILAPIA..make the chowder with leftovers.

Corn & Potato Chowder with Tilapia

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

19 All-Star Chicken Thigh Recipes by South Your Mouth

Recipes that caught our attention ~

Beef Pot Pie with Cheddar Onion Biscuits by Melissa’s Southern Style Kitchen

Italian Chicken Pasta Salad by In Good Flavor

And, a personal favorite ~

Better than Panera Copycat Broccoli Cheese Soup by Sumptuous Spoonfuls

Your hostesses ~

• The Better Baker ~ Marsha
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

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Garlic Butter Baked Tilapia Fillets

I am always! looking for a good way to dress up fish, so I was excited when I came across this one.

Sheena from Hot Eats & Cool Reads told me this is one of the 'hottest' posts at her blog.  This recipe is great using any other white fish. Sheena used Pollock. We eat what's on sale, mostly tilapia & pollock.  We enjoyed this a lot and will certainly use this recipe again and again. 

I used fresh lime juice, but refrigerated would work just as well. 

GARLIC BUTTER BAKED TILAPIA FILLETS
*slightly adapted from Hot Eats & Cool Reads*

1 # tilapia fillets

3 cloves garlic, minced

1/4 c. butter, melted

(or Smart Balance)

1 tsp. dried parsley, optional

1 tsp. fresh lime juice

salt and pepper to taste 

(I have a saltless garlic pepper that I used) 

Preheat oven to 400.  

You may grease a glass baking dish, but I preferred lining a pan with nonstick foil for easy cleanup. 

Place fillets in baking dish in single layer.  Combine garlic, butter, parsley, lime juice and spices. Pour over fish. Bake about 30 minutes or until fish flakes easily with a fork.  (My hubby prefers a drier fish, so I baked ours for nearly 40 minutes). 

Linked to Weekend Potluck
Scrumptious Sunday

Cook Once - Eat Twice: Baked Parmesan Tilapia/Corn & Potato Chowder

Double your pleasure...
Double your fun...
(Can you hear the music playing?=)

Today you get a 'bonus' recipe - it's a TWOFERONE.

Do you like fish?  Or hate it?  Do you only eat it out because you can't stand the odor in your kitchen when cooking it?

Let me tell you - this fish isn't 'stinky' like some, and is oh so delicious...light and buttery actually.

This is such a great way to serve tilapia - TWO WAYS!
(Don't want you to forget that part!)

These marvy dishes from my sweet friend Tonya at
4 little Fergusons. Her recipes have proven to be NO FAIL!

Since making these recipes, I've seen similar ones for baking the fish at other blogs.

A 4-ozs. serving of tilapia has 108 calories, 1.9 gr. of fat and it's a good lean source of protein.  

Even for those who may not be giving up red meat for Lent, you'll want to add these recipes to your collection. 

What a 'catch' this recipe is! {grins}

We love fish - my husband is very particular about how his fish is prepared, so I was really pretty excited when he told me "That was REALLY good" after enjoying this yummy meal. (He likes his fish drier, so I did cook it a few minutes longer than suggested)

We lived in Alaska for 8 years, and got very spoiled enjoying the freshest and tastiest of fish, so I think it's safe to say when we really like another fish dish, we can guarantee it's gonna be delicious!

Give this a try - it's easy, very tasty and healthy for you too!

Serve fish with pan drippings on top of fish, over a bed of wild rice and a veggie.

(I served ours with oven-baked sweet potato fries and a side salad)

If we hadn't been so full, both of us would have loved to enjoyed the meal again right then!

If your family is larger (more than 5) you may want to double this first recipe.

BAKED PARMESAN TILAPIA

1/2 c. grated parmesan cheese (from the can, not fresh)
1/4 c. butter
3 TB. mayo or Miracle Whip
2 TB. lemon juice
1/4 tsp. basil
1/4 tsp. black pepper
1/8 tsp. onion salt
2 lbs. tilapia

Mix ingredients (except for fish) together; set aside.

Grease pan (I lined with non-stick foil) and evenly place the fish on top. Broil on the top rack for 2 - 3 minutes.  Flip, repeat, and broil
2 -3 minutes longer.

Spread the top side of fish with the butter mixture.  Broil 2 - 3 minutes more or until golden brown. 

With the leftovers you can make....TADA!

CORN AND POTATO CHOWDER WITH TILAPIA

3 Tablespoons Butter
4 Garlic Cloves, Pressed
1 small Red Onion, Diced
1 Red Pepper, Diced, optional
1/4 c. All-purpose Flour
2 cups (fat free) Half-and-half
2 cups Low Sodium Chicken Broth
2 cans (15 Ounces each) of Corn
3 cups cubed Potatoes, Skins On
3 oz package of Pre-cooked Real Bacon Bits
1 tsp. Salt
1/2 tsp. Pepper (we like more)
1/2 tsp. Garlic powder
2 cups Shredded Cheese, like Cheddar or Colby Jack
(I used a reduced sodium just-as-good substitute for Velveeta instead)
Leftover Parmesan Tilapia, warmed

Melt butter in your soup pot over medium heat. Add garlic, onion and pepper and cook until tender, about 7 minutes. Add flour and stir until combined. Slowly add half and half, stirring well after each addition, making sure it’s thick before adding more. Then gradually add in chicken broth. Stir in corn, potatoes, bacon, and seasonings. Cook, stirring occasionally until potatoes are tender, about 45 minutes.



When potatoes are tender, add cheddar cheese to the soup and stir until cheese is melted. Pour desired amount of soup into bowls and top with shredded tilapia.

I wasn't reading the directions and added the fish to the chowder, then topped it with bacon - either way you fix it, you're sure to enjoy it.

Salmon Rice Patties

This special recipe came from our daughter-in-love, Kym.  She grew up eating salmon patties...made with rice...instead of the usual cracker crumbs many of us enjoyed.

(This is another yummy recipe found in my cookbook.)

We all know eating fish is good for us, and a great way to get those Omega - 3's.

It's simple and delicious.  It mixes/fries up for a quick meal anytime.

Kym now uses the 'envelopes' of salmon, like tuna, that has all the skin and bone removed.

We lived in Alaska for 8 years and enjoyed lots and lots of salmon. Hubby and his fishing buddy canned much of it too and we often enjoyed salmon patties or salmon salad.

Nothing ever quite compares to fresh!

But this is still a very tasty and nutritious meal.

Please give it a try and let me know what you think.

SALMON - RICE PATTIES 

1 - 16 ozs. can salmon, drained, flaked, skin and bones removed
3 c. rice, cooked (or less?)
2 eggs

OR....

1 - 5 ozs. envelope salmon (already cleaned)
1 - 2 c. rice, cooked
1 egg

Mix ingredients together. Preheat skillet and melt a little butter in it or simply spray with Pam. Make patties and fry until browned and heated through.

Add another egg (or an egg white) if you need more 'glue' to hold it together.

Linked to 
Gooseberry Patch Recipe Roundup
Food on Friday
Weekend Potluck