Manhattan Clam Chowder

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

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  • 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*
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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.
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.
Makes 4 servings (6 1/2 cups)


  • *

    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, Monounsaturated 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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