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Low-Sodium Manhattan Clam Chowder

Healthy.Eater's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Healthy

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