Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Manhattan Clam Chowder

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

10 servings

Prep

20 min

Cook

15 min

Ready

40 min
Low Cholesterol, Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
24 each clam chowder
fresh, or cherrystone
*
946 ml water
Camera
113.4 g salt pork
diced
Camera
2 each onions
finely chopped
Camera
355 ml celery
chopped
Camera
4 each potatoes
peeled and diced
Camera
7.1E+2 ml tomato juice
Camera
5 ml salt
Camera
1.3 ml black pepper
freshly ground
Camera
2.5 ml thyme
* Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 16551% 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?
 

Email this recipe