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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (397g) Recipe makes 10 servings |
||
| Calories 196 | ||
| Calories from Fat 61 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 331mg | 13% | |
| Potassium 852mg | 24% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 5.9g | ||
| Protein 9.1g | 18% | |
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The Ultimate Manhattan Clam Chowder
SERVES 10
Ingredients
- 2 dozen chowder clams
- 6 slices bacon
- 1 1/2 cups chopped onions
- 1 cup chopped green pepper
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1 (28 ounce) can crushed tomatoes (I prefer Red Pack)
- 3 cups water
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon fresh ground pepper
- 4 potatoes, cubed
- 1/2 cup fresh parsley, chopped
- 1 lb cooked jumbo shrimp (add this to make the chowder really great) (optional)
Directions
1
Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.2
Chop the clams.3
In a large pot, cook the bacon over medium/high heat until slightly crisp.4
Add the onions and cook, stirring until transparent.5
Add the pepper, carrot and celery and cook for about a minute.6
Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.7
Bring to a boil and add potatoes.8
Simmer 30 minutes or until potatoes are tender.9
Remove the bay leaf. Add chopped parsley.10
Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.11
You should only warm the shrimp over for best results.12
Season with salt and pepper, if desired.
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Featured Reviews for This Recipe
From: RiBigMouth
On Oct 19, 2008
I made this tonight with 2 cans of chopped clams and a 1/2 of cup of clam juice with 2.5 cups of water. I didn't add green peppers since I don't like them with chowder nor did I add the bacon. I added some thawed precooked shrimp and let it simmer for 1.5 hours or more since I like a thicker chowder and very soft potatoes. This was very good my kids liked it and it was extremely filling. Had plenty to give my in-laws and sister. Will update as to how they like it. Thank you DeSouter.
From: Sue Masters
On Mar 25, 2007
Great starter recipe for us. I used 3 dozen clams because that was what was in the bag from Costco. I used Poblano pepper instead of green because that's what I had and I used 1 quart of low sodium chicken broth instead of water and added 2 small cans tomato paste to thicken a bit. Will do this again! Thanks
From: Derf
On Nov 8, 2004
This was very good Manhattan clam chowder!! Couldn't use fresh clams, used 2 cans of baby clams and their liquer, other than that followed the recipe exactly. Wondered about there being no salt added, thought maybe it was because of the bacon but found we had to add salt and more pepper at the table. Also there is parsley in the ingrediant list but is not in the instructions, so I added some with the celery and carrots and used the other half as a garnish. I think when I make it again I will add a little heat to it with either red pepper flakes or maybe some Cajun seasoning. It seemed to be lacking something, but adding the salt did help and we did enjoy it and will certainly make it again. Thanks for sharing, it is very good.
From: John W Wenzelburger
On Jan 5, 2005
Very good BUT only if you add some Oyster Sauce to it. Otherwise I found it a little bland. With the Oyster Sauce it is great. Each person can add it to their bowl before eating to taste. About one tea spoon per serving.
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