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Cook'n with Betty Crocker 
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Manhattan Clam Chowder |
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Serves: 5 Print this RecipeI'll take Manhattan . . . chowder, that is! Rich, tomatoey broth, chock-full of smoky bacon, tender potatoes and sweet fresh clams makes this soup the talk of the town. 1/4 cup finely chopped bacon or salt pork 1 small onion, finely chopped (about 1/4 cup) 1 pint shucked fresh clams with liquor* 2 cups finely chopped potatoes 1/3 cup chopped celery 1 cup water 2 teaspoons chopped fresh parsley 1/2 teaspoon salt 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves 1/8 teaspoon pepper 1 (16-ounce) can whole tomatoes, undrained 1. Cook bacon and onion in Dutch oven, stirring occasionally, until bacon is crisp and onion is tender. 2. Stir clams and clam liquor, potatoes, celery and water into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. 3. Stir in remaining ingredients. Break up tomatoes. Heat to boiling, stirring occasionally. 1 SERVING: Calories 210 (Calories from Fat 0); Fat 13g (Saturated 0g); Cholesterol 15mg; Sodium 610mg; Carbohydrates 17g (Dietary Fiber 0g); Protein 7g. *2 cans (6 1/2 ounces each) minced claims, undrained, can be substituted for fresh clams. Stir in clams with remaining ingredients. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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