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Manhattan Clam Chowder Recipe
|Canned minced clams||13 Ounce (2 Can)|
|Turkey bacon slices||2 , chopped|
|Chopped peeled potatoes||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Dried basil/Marjoram||1⁄2 Teaspoon|
|Canned lower sodium tomato||19 Ounce, cut up (2 Can)|
Serving size: Complete recipe
Calories 979 Calories from Fat 76
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 0.9 g4.5%
Trans Fat 0 g
Cholesterol 255.3 mg
Sodium 711.3 mg29.6%
Total Carbohydrates 114 g38.1%
Dietary Fiber 16.9 g67.5%
Sugars 24.4 g
Protein 110 g220.6%
Vitamin A 60.1% Vitamin C 266.7%
Calcium 51.4% Iron 595.1%
*Based on a 2000 Calorie diet
If necessary, add water to clam juice to equal 1 1/2 cups.
Spray a cold large saucepan with non-stick coating.
Preheat over medium heat.
Cook bacon in hot saucepan till lightly browned.
Remove bacon from pan; set aside.
In the saucepan stir together the clam juice, potatoes, celery, onion, basil or marjoram and pepper.
Bring to boil, reduce heat.
Cover and simmer for 10 to 15 minutes or till the vegetables are tender.
Add the undrained tomatoes; heat through.
With the back of a fork, slightly mash the vegetables against the side of the pan.
Stir in the clams; heat through.
Sprinkle each serving with bacon.