Nutritional Info

Nutrition Facts

Serving Size 1 (495g)

Calories 531
Calories from Fat 92 (17%)
Amount Per Serving %DIV
Total Fat 10.2g 16%
Saturated Fat 4.3g 22%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 126.1mg 42%
Sodium 527.4mg 23%
Potassium 1185.4mg 25%
Total Carbohydrate 67.1g 22%
Dietary Fiber 9.9g 40%
Sugars 26.8g
Protein 43.5g 87%

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Recipe Description
The difference between Manhattan clam chowder and New England clam chowder is that the Manhattan version includes tomatoes and omits the cream. New England clam chowder is thicl< and creamy.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1   chopped parsley for topping
1   freshly ground pepper to taste
2 Drop(dr)  tabasco sauce
2 3/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  dried thyme
13 Ounce(oz)  minced clams with juice (drain and reserve jllice)
3 Cup(c)  water
28 Ounce(oz)  whole tomatoes, coarsely chopped, with juice
2   large russet potatoes (about 11/2 pounds), peeled and cubed (about 3 cups)
2   stalks celery, chopped
1   medium yellow onion, chopped
4   thick slices bacon, diced

Preparation

In a large soup pot over medium heat, cook bacon until crisp, 5 to 6 minutes. Add onion, celery, and potatoes and mix well. Cook for I minute. Add tomatoes, water, reserved clam juice, thy"me, salt, Tabasco sauce, and pepper. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 15 to 20 minutes. Add clams and simmer, uncovered, until flavors are blended, about 10 minutes longer. Ladle into bowls and sprinkle with parsley.

Additional notes

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