Manhattan Clam Chowder In Dutch Oven Recipe


Health IndexAverageCuisine
Main Ingredient


 Large hard shell clams3 Dozen (Chowder)
 Water1 Cup (16 tbs)
 Bacon slices5 , diced
 Onion1 Large, diced
 Carrots2 Large, diced
 Celery stalks2 Medium, diced
 Chopped parsley2 Tablespoon
 Potatoes2 Large, peeled and diced
 Canned tomatoes28 Ounce (1 Can)
 Bay leaf1
 Salt1 1⁄2 Teaspoon
 Thyme leaves1 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

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


1. With stiff brush, scrub clams with running cold water until free of sand. In 8-quart Dutch oven or saucepot over high heat, heat 1 cup water to boiling. Add clams; heat to boiling. Reduce heat to low; cover Dutch oven and simmer just until clams open, 5 to 10 minutes, stirring occasionally.
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.