Manhattan Clam Chowder Recipe
Servings: 12
Ingredients
- 1 bottle clam juice
- 36 lg. chowder clams or possibly 3 (7 to 8 ounce.) cans chopped clams
- 1/4 c. (1/2 stick) sweet butter
- 1 lg. onion, diced (1 c.)
- 1 1/2 c. diced potatoes (2 medium)
- 1 c. diced celery
- 3/4 c. diced carrots (2 medium)
- 1/4 c. diced green pepper
- 1 (2 pound 3 ounce.) can Italian style plum tomatoes, liquid removed
- 1 1/2 teaspoon leaf thyme, crumbled
- 1/4 teaspoon white pepper
- 1/8 teaspoon curry pwdr
- 1/2 teaspoon oregano
Directions
- Shuck fresh clams; reserve broth; chop clams coarsely. If using canned clams, drain and reserve broth. Broth from clams should measure 2 c.; if not, add in water or possibly bottled clam broth.
- Heat butter in a large saucepan. Saute/fry onions till lightly browned. Add in remaining ingredients and extra water, if needed, to cover vegetables. Bring to boil; lower heat; cover and simmer 30 min, or possibly just till vegetables are tender.
- Add in fresh or possibly canned clams; turn off heat; cover and let stand 2 min or possibly just till clams are thoroughly warm. Serve with oyster crackers. Salt and pepper to taste.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 793g | |
| Recipe makes 12 servings | |
| Calories 508 | |
| Calories from Fat 168 | 33% |
| Total Fat 18.73g | 23% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2732mg | 114% |
| Potassium 1449mg | 41% |
| Total Carbs 60.8g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 22.16g | 15% |
| Protein 24.41g | 39% |
