Manhattan Clam Chowder
Unlike its creamy Boston cousin, Manhattan clam chowder is traditionally a tomato-based stew. A steaming bowl of this hearty chowder will warm guests after a day of winter activities.
- Heat a Dutch oven over medium heat. Add bacon, celery, onion, red pepper, green pepper, bay leaf, garlic, thyme and potatoes. Cook, stirring often, for 15 minutes or until vegetable are softened.
- Meanwhile, strain the broth from the clams. Rinse the clams to remove any grit. Reserve clams and juices separately. Add the diced tomatoes, tomato juice, bottled and canned clam juices and wine to the vegetables; bring to a boil. Simmer for 20 minutes or until tender. Stir in reserved clams, salt and pepper. Simmer for 5 minutes. Add hot sauce (if using) to taste just before serving. Garnish with parsley. Makes 8 servings.
- To reduce sodium, use sodium-reduced tomato juice instead of regular and eliminate added salt.
|Amount per serving||% Daily Value|
Saturated + Trans
Claims Per Serving
- Low in Fat
- Low in Saturated Fat
- Trans Fat Free
- Low in Cholesterol
- Source of Fibre
- Source of Vitamin A
- Excellent Source of Vitamin C
- Source of Calcium
- Excellent Source of Iron