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Manhattan Clam Chowder Recipe
|Baby clams||1 Can (10 oz) (Whole Pieces)|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Potato||1 Medium, peeled, medium dice|
|Bottled clam juice||2 Cup (32 tbs)|
|Canned tomatoes||1 Cup (16 tbs), drained, seeded and chopped|
|Chopped parsley||1 Tablespoon|
|Dried thyme leaves||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Calories 169 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 0.59 g3%
Trans Fat 0 g
Cholesterol 62.5 mg
Sodium 869.3 mg36.2%
Total Carbohydrates 18 g6.2%
Dietary Fiber 3.2 g12.7%
Sugars 1.6 g
Protein 15 g30.1%
Vitamin A 19.5% Vitamin C 36.3%
Calcium 14.5% Iron 93.9%
*Based on a 2000 Calorie diet
1) Take a 2-quart casserole and mix together olive oil, onion and celery in it.
2) Microwave this for 4 to 5 minutes at Power Hi.
3) Add in potato, tomatoes, clam juice, bay leaf, parsley, thyme and pepper and microwave for 10 to 12 minutes at Power Hi until potato is soft, stirring twice during cooking cycle.
4) Stir in the clams with juice and microwave again for 2 to 2 1/2 minutes at Power Hi until clams are hot.
5) Serve hot.