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Manhattan Island Clam Chowder

 

19

Yield

6

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

½ cup pork fat
diced
*
1 each onions
minced
24 clams, littleneck
scrubbed
*
6 each tomatoes
peeled, seeded, chopped
1 cup white wine
dry
*
1 teaspoon thyme
dried
*
¼ cup parsley leaves
minced
¼ teaspoon black pepper
freshly ground
*
1 cup cracker crumbs
*

Directions

Sauté the fatback in a nonreactive stockpot over medium heat.

Add the onion and sauté until tender, about 10 minutes.

Add the clams, cover the pot and steam until the clams open.

Remove the clams, discard the shells, and set the clam meat aside.

Discard any that do not open.

Add the potatoes, tomatoes, wine and 3 cups water to the Bring to a boil, then reduce the heat and simmer for 5 minutes. Stir in the thyme, parsley, black pepper and creacker crumbs and simmer for 5 minutes. Add the clams and simmer for 3 more minutes. Whisk in the butter; adjust the seasonings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 309% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 25% Vitamin C 34%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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