You are here

Manhattan Clam Chowder

southern.chef's picture
  Bacon slices 4 , chopped
  Onion 1 , chopped
  Celery stalks 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Water 2 Cup (32 tbs)
  Potatoes 2 Cup (32 tbs), diced
  Canned whole tomatoes 28 Ounce, undrained (1 Can)
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Canned minced clams 13 Ounce, undrained (Two 6 1/2 Ounce Cans)
  Cornstarch 2 Tablespoon

Cook bacon in a Dutch oven until lightly browned.
Add onion, celery, and garlic; saute until vegetables are tender.
Add water and next 4 ingredients.
Cover and cook over medium heat 20 minutes or until potatoes are tender.
Drain clams; reserve liquid.
Add cornstarch to liquid; stir until smooth.
Stir clams and liquid into vegetable mixture.
Bring to a boil over medium heat, stirring constantly; cook 1 minute or until slightly thickened.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1399 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 253.8 mg84.6%

Sodium 2660.5 mg110.9%

Total Carbohydrates 211 g70.2%

Dietary Fiber 30.1 g120.4%

Sugars 11.1 g

Protein 121 g242.6%

Vitamin A 163.8% Vitamin C 439.8%

Calcium 76.4% Iron 663%

*Based on a 2000 Calorie diet

Manhattan Clam Chowder Recipe