Manhattan Clam Chowder

Clams are the traditional seafood choice for this tomato-based vegetable soup. This recipe adds bacon into the broth as well.


Manhattan Clam Chowder

by 7  people


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Ingredients
  • 1   pint 
    shucked clams or two 6-1/2-ounce cans minced clams
  • 1   cup 
    chopped celery (2 stalks)
  • 1/3  cup 
    chopped onion (1 small)
  • 1/4  cup 
    chopped carrot (1 small)
  • 2   tablespoons 
    olive oil or cooking oil
  • 1   ounce 
    bottle clam juice or 1 cup chicken broth
  • 2   cups 
    cubed red potato
  • 1   teaspoon 
    dried thyme, crushed
  • 1/8  teaspoon 
    cayenne pepper
  • 1/8  teaspoon 
    black pepper
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 2   tablespoons 
    purchased cooked bacon pieces or cooked crumbled bacon*
Directions
1.
Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1-1/2 cups. Set juice aside.
2.
In a large saucepan cook celery, onion, and carrot in hot oil until tender. Stir in the reserved 1-1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in undrained tomatoes, clams, and bacon. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.
3.
Makes 4 servings (6 1/2 cups)
Note
  • * If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit the oil and cook the celery, onion, and carrot in the reserved drippings.
Nutrition information
Per Serving: cal. (kcal) 254, Fat, total (g) 9, chol. (mg) 41, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 19, vit. A (IU) 2284, vit. C (mg) 36, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, Cobalamin (Vit. B12) (g) 34, sodium (mg) 507, Potassium (mg) 730, calcium (mg) 121, iron (mg) 16, Vegetables () 2, Starch () 1, Very Lean Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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