Don't miss another issue…      Subscribe

Manhattan Clam Chowder

 

26

Yield

10

servings

Prep

20

min

Cook

15

min

Ready

40

min

Low Cholesterol, Trans-fat Free
 

Ingredients

24 each clam chowder
fresh, or cherrystone
*
4 cups water
¼ pound salt pork
diced
2 each onions
finely chopped
1 ½ cups celery
chopped
4 each potatoes
peeled and diced
3 cups tomato juice
1 teaspoon salt
¼ teaspoon black pepper
freshly ground
*
½ teaspoon thyme
*

Directions

Wash the clams well and place in a kettle with the water.

Simmer until the shells open.

Discard any clams that "do not" open.

Drain and reserve 3 cups of the broth.

Sauté the salt pork until it is crisp and light brown.

Add the onions and celery and sauté until they are translucent but not brown.

Add the potatoes, reserved clam broth, tomato juice, salt ans pepper.

Bring to a boil, cover, and simmer for about 15 minutes, until potatoes are barely tender.

Meanwhile, remove the clams from their shells and chop fine or put through a food grinder.

Add the thyme and chopped clams to the potatoes.

Cover and cook for 5 minutes longer.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 16551% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 425mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 34%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed