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Clam Chowder Manhattan Style

 

51

Yield

6

servings

Prep

30

min

Cook

120

min

Ready

150

min

Trans-fat Free, High Fiber
 

Ingredients

36 each clams
live
*
3 tablespoons butter
¾ pound pork
diced
4 each onions
chopped
2 ½ cups celery
chopped
4 each tomatoes
1 ½ cups carrots
chopped
3 teaspoons parsley leaves
fresh
3 teaspoons basil
*
½ teaspoon thyme
*
1 each bay leaves
*
3 cloves garlic
diced
1 tablespoon soy sauce, tamari
2 ½ quarts water
(with clam cooking broth)
*
4 each potatoes
diced

Directions

Place clams in soup kettle, cover with water, and steam open.

Remove clams from shells and mince fine; reserve.

Strain clam liquid and reserve.

Sauté pork and onions in butter until onions are clear.

Add tomatoes and simmer 5 minutes, stirring.

Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce.

Stir in correct amount of liquid (clam cooking water plus additional water if needed); simmer, covered one hour.

Add potatoes and simmer 15 minutes.

Add clams and simmer another 8 minutes.

Adjust seasoning if necessary.

Serve immediately, with crackers.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 33731% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 284mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 24%
Sugars g
Protein 42g
Vitamin A 130% Vitamin C 49%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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