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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 1/2ounce can diced tomatoes, undrained
- 2 tablespoons purchased cooked bacon pieces or cooked crumbled bacon*
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)
- If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit the oil and cook the celery, onion, and carrot in the reserved drippings.
- Servings Per Recipe 4,
- 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 (µg) 32,
- Cobalamin (Vit. B12) (µg) 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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