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Manhattan Clam Chowder

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Ingredients
  Onion 1 Large, chopped to make 1 cup
  Minced celery 2⁄3 Cup (10.67 tbs)
  Finely minced green pepper 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Potato 1 Large, pared and diced
  Hot water 3 Cup (48 tbs)
  Fresh tomatoes/1 can of 1 pound tomatoes, chopped 3 , peeled, seeded and diced
  Freshly opened clams/2 cans of 8 ounces each minced clams 1 Pint, minced
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Cayenne 1 Dash
  Minced parsley 1 Teaspoon
  Soda crackers 4 , coarsely crumbled
Directions

1. Simmer the onion, celery, green pepper and garlic in butter or margarine for 20 minutes in a kettle.
2. Add potato and water. Cook until the potato is tender.
3. Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne. Bring chowder to boiling; stir in minced parsley, and pour soup into a tureen over the crackers

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Clam

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1260 Calories from Fat 310

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 16.2 g81.2%

Trans Fat 0 g

Cholesterol 227.7 mg75.9%

Sodium 4758 mg198.2%

Total Carbohydrates 161 g53.7%

Dietary Fiber 18.5 g74.1%

Sugars 27.5 g

Protein 80 g159.4%

Vitamin A 128.5% Vitamin C 384.1%

Calcium 45.7% Iron 423.4%

*Based on a 2000 Calorie diet

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Manhattan Clam Chowder Recipe