Manhattan Clam Chowder
|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)|
|Dried thyme||1⁄4 Teaspoon|
|Canned minced clams||13 Ounce, undrained (Two 6 1/2 Ounce Cans)|
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.
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