Low-Sodium Manhattan Clam Chowder Recipe
Ingredients
| 2 teaspoons unsalted butter or margarine | ||
| 1 medium-size yellow onion, chopped (1 cup) | ||
| Carrot | 1 Small, peeled | |
| Stalk celery | 1 Small, diced | |
| Salt | 1/8 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 medium-size all-purpose potato, peeled and diced (1 1/4 cups) | ||
| Tomatoes | 1 Can (10oz), pureed | |
| Water | 1 Cup (16 tbs) | |
| Minced | 1 Cup (16 tbs), canned | |
| Clam Juice | 1 Bottle (1l) | |
| Parsley | 2 Tablespoon, minced | |
Directions
1 ln a large saucepan, melt the butter over low heat. Add the onion, carrot, celery, salt, and pepper. Cover and cook, stirring occasionally, for 5 minutes or until the vegetables are softened.
2 Add the potato, tomatoes, and water and bring to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes or until the vegetables are just tender.
3 Stir in the clams, their liquid, and the clam juice. Bring the soup to a boil, then lower the heat and simmer, covered, for 5 minutes or until the flavors have blended. Sprinkle with the parsley.
2 Add the potato, tomatoes, and water and bring to a boil. Lower the heat, cover, and simmer for 15 to 20 minutes or until the vegetables are just tender.
3 Stir in the clams, their liquid, and the clam juice. Bring the soup to a boil, then lower the heat and simmer, covered, for 5 minutes or until the flavors have blended. Sprinkle with the parsley.
Chef
