Manhattan Clam Chowder
pint shucked clams or two 6-1/2-ounce cans minced clams
cup chopped celery (2 stalks)
cup chopped onion (1 small)
cup chopped carrot (1 small)
tablespoons olive oil or cooking oil
ounce bottle clam juice or 1 cup chicken broth
cups cubed red potato
teaspoon dried thyme, crushed
teaspoon cayenne pepper
teaspoon black pepper
14 1/2 ounce can diced tomatoes, undrained
tablespoons purchased cooked bacon pieces or cooked crumbled bacon*
- 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)
From the Test Kitchen
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 Facts(Manhattan Clam Chowder)
- Per serving:
- 254 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 41 mg chol.,
- 507 mg sodium,
- 24 g carb.,
- 3 g fiber,
- 5 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet