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Manhattan Clam Chowder In Dutch Oven Recipe
|Large hard shell clams||3 Dozen (Chowder)|
|Water||1 Cup (16 tbs)|
|Bacon slices||5 , diced|
|Onion||1 Large, diced|
|Carrots||2 Large, diced|
|Celery stalks||2 Medium, diced|
|Chopped parsley||2 Tablespoon|
|Potatoes||2 Large, peeled and diced|
|Canned tomatoes||28 Ounce (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Thyme leaves||1 Teaspoon|
Serving size: Complete recipe
Calories 1510 Calories from Fat 131
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 253.4 mg
Sodium 4758.6 mg198.3%
Total Carbohydrates 236 g78.7%
Dietary Fiber 40.9 g163.4%
Sugars 26.5 g
Protein 126 g251.9%
Vitamin A 699.4% Vitamin C 611.5%
Calcium 89.6% Iron 667.1%
*Based on a 2000 Calorie diet
2. Remove clams; cool until easy to handle. Discard shells; coarsely chop clams; set aside.
3. Pour clam broth into bowl. Clam broth can be sandy at times; let broth stand until sand settles at bottom of bowl.
4. In same Dutch oven over medium heat, brown bacon; add onion and cook until tender. Add carrots, celery, and parsley; cook 5 minutes.
5. Carefully pour clear clam broth into bacon mixture in Dutch oven. Add diced potatoes, tomatoes with their liquid, bay leaf, salt, thyme, pepper, and 5 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover Dutch oven and simmer 20 minutes, stirring often.
6. Stir in chopped clams and heat mixture through, about 5 minutes, stirring often. Discard bay leaf.