Manhattan Clam Chowder Recipe
Ingredients
| 2 6 1/2-ounce cans minced clams | ||
| Non-stick spray coating | ||
| Turkey bacon slice | 2 , chopped | |
| 2 cups finely chopped, peeled potatoes | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1/2 teaspoon dried basil or marjoram, crushed | ||
| Pepper | 1/4 Teaspoon | |
| 2 14 1/2 -ounce cans lower-sodium tomatoes, cut up | ||
Directions
Drain clams, reserving juice.
If necessary, add water to clam juice to equal 1 1/2 cups.
Set aside.
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.
If necessary, add water to clam juice to equal 1 1/2 cups.
Set aside.
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.
Chef
