Manhattan Vegetable And Clam Chowder
|Uncooked bacon slices||3 , diced|
|Celery||2⁄3 Cup (10.67 tbs), diced|
|Onion||2⁄3 Cup (10.67 tbs), diced|
|Potatoes||2 Small, diced|
|Tomato juice||2 Cup (32 tbs)|
|Clams||1 Can (10 oz) (Undrained)|
|Clam juice||1 Bottle (1 l)|
|Light cream||1⁄2 Cup (8 tbs)|
|Tomatoes||3 Medium, diced|
|Dill weed||1⁄2 Teaspoon|
|Frozen clams||8 (In Shell)|
In glass bowl, cook diced bacon on high (9) for 3 minutes or until cooked.
Add butter, cook on high (9) for 1 minute or until butter is melted.
Add celery, onion and potatoes.
Cover, cook on high (9) for 4 minutes or until vegetables are tender, stirring once during cooking.
Add remaining ingredients and cook on roast (7) for 20 minutes for flavors to combine.
Stir 3 times during cooking.
Add frozen clams during last 5 minutes of cooking Discard any that have not opened after cooking.
Serving size: Complete recipe
Calories 1383 Calories from Fat 613
% Daily Value*
Total Fat 70 g107.3%
Saturated Fat 40.2 g201%
Trans Fat 0 g
Cholesterol 353.6 mg117.9%
Sodium 4503.8 mg187.7%
Total Carbohydrates 115 g38.2%
Dietary Fiber 15.9 g63.4%
Sugars 35.1 g
Protein 87 g174.6%
Vitamin A 196.5% Vitamin C 431.8%
Calcium 67% Iron 382.6%
*Based on a 2000 Calorie diet