Manhattan Clam Chowder
- SERVES
- 6
- COOK TIME
- 1 Hr
This classic Manhattan Clam Chowder is chock-full of rich tomato taste and loads of flavorful canned baby clams. It's like a trip to the seashore without leaving home!
What You'll Need
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 2 (14-1/2-ounce) cans diced tomatoes, undrained
- 2 (10-ounce) cans baby clams, undrained
- 2 (8-ounce) bottles clam juice
- 2 tablespoons real bacon bits
- 1 teaspoon dried thyme
What to Do
- In a 6-quart soup pot, heat oil over medium heat until hot but not smoking. Add onion, celery, and carrots and saute 5 to 7 minutes, or until onions are tender, stirring frequently.
- Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve.
Read NextHearty Lentil Soup
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 146
- Calories from Fat 47
- Total Fat 5.2g 8 %
- Saturated Fat 0.8g 4 %
- Trans Fat 0.0g 0 %
- Protein 9.5g 19 %
- Amount Per Serving % Daily Value *
- Cholesterol 4.5mg 2 %
- Sodium 882mg 37 %
- Total Carbohydrates 22g 7 %
- Dietary Fiber 5.0g 20 %
- Sugars 7.3g 0 %
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
dcross33 4556706
Jan 22, 2014
Made this last weekend and it was so easy and "So Good". Didn't think I liked Manhattan Style, but this recipe made a believer of me.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
