Manhattan Clam Chowder

Serves: 6
Total Calories: 196


3 (7 1/2-ounce) cans clams chopped
5 slices bacon finely diced
1 cup celery finely chopped
1 cup onion finely chopped
1 (16-ounce) can tomato chopped, undrained
3 cups water
2 cups potatoes diced
1 cup carrot finely diced
1/2 cup green bell pepper finely diced
1 1/2 teaspoons salt
1/4 thyme dried, crushed
dash hot sauce
2 tablespoons water cold
2 tablespoons flour


Strain liquid from clams and reserve 1/2 cup. Partially cook diced bacon. Add celery and onion, simmer 10 minutes. Add clam liquid, tomatoes, 3 cups water, potatoes, carrots, green pepper, salt, thyme and pepper sauce. Cover and simmer 40 minutes. Blend cold water into flour and add some of the hot chowder to this paste. Then return to chowder, stirring until blended. Bring to boil and simmer 5 to 8 minutes. Add clams and heat through.

Nutritional Facts:

Serves: 6
Total Calories: 196
Calories from Fat: 25

This Manhattan Clam Chowder recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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