Manhattan Clam Chowder

Manhattan Clam Chowder

20
CORWYNN DARKHOLME 242

"This is a very zesty and flavorful soup!"

Ingredients

45 m {{adjustedServings}} servings 82 cals
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Nutrition

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  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
  2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
  3. Stir in the undrained tomatoes and the chopped clams and heat through.
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Reviews

20
  1. 26 Ratings

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I loved this recipe, but I modified it slightly because I thought it was too bland at first (I tasted it after it came to a boil). I cooked 4 slices of bacon (as per another reviewer suggestion...

This is similar to my old Pa's recipe, but he always started with frying 4 slices of bacon until crisp, crumble & reserve the bacon, use the bacon grease to fry the onion & peppers, then proceed...

I generally prefer Boston clam chowder but since I didn't have many of the ingredients I opted for this one and BOY, am I glad I did! I followed previous reviewer with the bacon idea but about ...