SEARCH
More 1 Photos

Manhattan Clam Chowder Recipe

Recipe by: CORWYNN DARKHOLME

"This is a very zesty and flavorful soup!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In45 m
  • 1Chop 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.
  • 2Combine 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.
  • 3Stir in the undrained tomatoes and the chopped clams and heat through.
Ingredients
  • 8 servings
  • 82 cals
  • 1 pint shucked clams
  • 1 cup tomato and clam juice cocktail
  • 2 potatoes, cleaned and chopped
  • 1 cup chopped green bell pepper
  • 1/4 cup chopped green onions
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can Italian-style diced tomatoes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    82
    4%
  • Fat:
    0.2
    < 1%
  • Carbs:
    15.8
    5%
  • Protein:
    3.9
    8%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like