Manhattan Style Clam Chowder Recipe

Summary

Health IndexHealthy++Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Clams36 (Hard Shell / Littleneck)
 Canned minced clams15 Ounce (2 Cans, 7 1/2 Ounce Each)
 Clam juice12 Ounce (1 Bottle)
 Water2 Cup (32 tbs)
 Bacon slices3 , diced
 Chopped onion1 Cup (16 tbs)
 Sliced celery1 Cup (16 tbs)
 Chopped carrot1⁄2 Cup (8 tbs)
 Diced potatoes2 Cup (32 tbs)
 Canned whole tomatoes28 Ounce, drained and chopped (1 Can)
 Water1 Cup (16 tbs)
 Bay leaf1
 Dried thyme1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1748 Calories from Fat 184

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 2.9 g14.5%

Trans Fat 0 g

Cholesterol 534.8 mg

Sodium 3948.9 mg164.5%

Total Carbohydrates 162 g54.1%

Dietary Fiber 27.2 g108.8%

Sugars 12.1 g

Protein 227 g453.6%

Vitamin A 438.7% Vitamin C 469.8%

Calcium 121.2% Iron 1314.4%

*Based on a 2000 Calorie diet

Directions

Rinse fresh clams.
Place fresh clams and 2 cups water in a 4-quart pot; bring to a boil.
Cover and cook until clam shells open, about 10 minutes.
Discard any clams that do not open.
Drain clams, reserving cooking liquid.
Remove and discard clam shells.
Chop clams; set aside.
If using canned clams, drain, reserving liquid.
Add clam juice to reserved liquid to make 2 cups.
Rinse and dry 4-quart pot.
Fry bacon until crisp in 4-quart pot.
Remove bacon from pot using a slotted spoon, reserving drippings.
Drain bacon on paper towels.
Add onion, celery and carrot to bacon drippings; saute over medium-high heat until onion is tender.
Add diced pototoes, reserved clam cooking liquid, tomatoes, 1 cup water, bay leaf and thyme.
Cover and simmer until potatoes are tender, about 35 minutes.
Discard bay leaf.
Stir in clams.
Season to taste with salt and pepper.
Ladle hot chowder into individual bowls
Quantcast