Manhattan Clam Chowder Recipe
I typically serve this chowder with a tossed salad and hot rolls. It's easy to make and tastes wonderful on a cold winter evening. My family's enjoyed it for over 30 years. —Joan Hopewell, Columbus, New Jersey
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 cup chopped onion
- 1/2 teaspoon dried thyme
- 2 teaspoons minced fresh parsley
- dash cayenne pepper
- 2 cups hot water
- 1 can (28 ounces) diced tomatoes undrained
- 2/3 cup chopped celery
- 1 cup cubed peeled potatoes
- 2 teaspoons minced green pepper
- 2 cans (6-1/2 ounces each) minced clams undrained
- Carbohydrate 6.34425245145923 g
- Cholesterol 7.62578125327025 mg
- Fat 3.05833400525196 g
- Fiber 1.54051297279717 g
- Protein 1.13814440282406 g
- Saturated Fat 1.85561819966579 g
- Serving Size 1 1 serving (193g)
- Sodium 173.772188470616 mg
- Sugar 4.80373947866206 g
- Trans Fat 0.25068774576264 g
- Calories 53 calories
Directions In a 3-qt. saucepan, cook the onion, celery, green pepper and garlic in butter over low heat for 20 minutes, stirring frequently. Add water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add the tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately. Yield: 6-8 servings (about 2 quarts). Originally published as Manhattan Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p27 Nutritional Facts 1 cup equals 91 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 652 mg sodium, 13 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
