Low-Sodium Manhattan Clam Chowder
|Unsalted butter/Margarine||2 Teaspoon|
|Yellow onion||1 Cup (16 tbs), chopped (1 Medium Sized Piece)|
|Carrot||1⁄2 Cup (8 tbs), peeled (1 Small Piece)|
|Stalk celery||1⁄3 Cup (5.33 tbs), diced (1 Small Piece)|
|Salt||1⁄8 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon|
|All purpose potatoes||1 1⁄4 Cup (20 tbs), peeled and diced (1 Medium Sized Piece)|
|Canned low sodium tomatoes||14 1⁄2 Ounce, pureed with their juice (1 Can)|
|Water||1 Cup (16 tbs)|
|Minced clams with liquid||1 Cup (16 tbs) (Fresh Or Canned)|
|Clam juice||8 Ounce (1 Bottle)|
|Minced parsley||2 Tablespoon|
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.