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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4.0 by 18 people

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  • Makes: 4 servings
  • Makes: 6 1/2 cups
  • Start to Finish: 40 mins

Manhattan Clam Chowder

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)

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.

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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
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18 Ratings

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