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.
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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 %
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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.
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