Taste of Home
Manhattan Clam Chowder
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 8 servings (about 2 quarts).
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. —Joan Hopewell, Columbus, New Jersey
Ingredients
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2 tablespoons butter
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1 cup chopped onion
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2/3 cup chopped celery
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2 teaspoons minced green pepper
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1 garlic clove, minced
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2 cups hot water
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1 cup cubed peeled potatoes
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1 can (28 ounces) diced tomatoes, undrained
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2 cans (6-1/2 ounces each) minced clams, undrained
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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Dash cayenne pepper
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2 teaspoons minced fresh parsley
Directions
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1.
In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
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2.
Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Nutrition Facts
1 cup: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein.
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