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Manhattan Island Clam Chowder

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Recipe

 

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

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

Ingredients

Amount Measure Ingredient Features
118 ml pork fat
diced
*
1 each onions
minced
Camera
24 clams, littleneck
scrubbed
*
6 each tomatoes
peeled, seeded, chopped
Camera
237 ml white wine
dry
* Camera
5 ml thyme
dried
* Camera
59 ml parsley leaves
minced
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1.3 ml black pepper
freshly ground
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237 ml 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 309% 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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