Manhattan Clam Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 oz of bacon or salt pork, chopped2 Tbsp olive oil3 garlic cloves, minced2 cups chopped onion2 medium celery stalks, diced2 medium carrots, peeled and diced2 dried bay leaves2 tsp. dried oregano1/2 tsp. crushed red pepper flakes1 1/2 lbs. Yukon Gold potatoes, peeled and diced16 oz. drained canned clam meat, juice reserved; see Tips5 cups of clam juice (reserved from cans + bottled); see Tips1 28-oz. can of diced tomatoes in juice1/4 cup fresh parsley, choppedsalt and pepper to taste
1) In a large dutch oven, crisp bacon over medium-low heat. Remove bacon and use for another recipe. Remove all but one tablespoon of fat from pot.
2) Add olive oil to pot. Add garlic and cook, stirring for about 30 seconds. (Be careful not to burn it!) Then add onion, celery, carrot, bay leaves, oregano, and red pepper. Cook over medium heat, stirring often, until veggies are soft, 10-15 minutes. (Use a wooden spoon to stir now because you'll need a wooden spoon later.)
3) Add potatoes and clam juice. Add water or extra clam juice to cover potatoes if necessary. Increase heat to medium-high and bring to a boil. Partially cover the pot until potatoes are soft, another 10-15 minutes. Then smash some of the potatoes against the side of the pot with the wooden spoon.
4) Add canned tomatoes and their juice. Reduce heat to medium low and simmer about 5 minutes.
5) Remove from heat and stir in clams and parsley. Cover and let sit for 5-10 minutes before serving. Add salt and pepper to taste.
Serving Size: makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOLENE662.
2) Add olive oil to pot. Add garlic and cook, stirring for about 30 seconds. (Be careful not to burn it!) Then add onion, celery, carrot, bay leaves, oregano, and red pepper. Cook over medium heat, stirring often, until veggies are soft, 10-15 minutes. (Use a wooden spoon to stir now because you'll need a wooden spoon later.)
3) Add potatoes and clam juice. Add water or extra clam juice to cover potatoes if necessary. Increase heat to medium-high and bring to a boil. Partially cover the pot until potatoes are soft, another 10-15 minutes. Then smash some of the potatoes against the side of the pot with the wooden spoon.
4) Add canned tomatoes and their juice. Reduce heat to medium low and simmer about 5 minutes.
5) Remove from heat and stir in clams and parsley. Cover and let sit for 5-10 minutes before serving. Add salt and pepper to taste.
Serving Size: makes 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JOLENE662.
Nutritional Info Amount Per Serving
- Calories: 155.4
- Total Fat: 4.3 g
- Cholesterol: 27.8 mg
- Sodium: 151.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.6 g
- Protein: 12.3 g
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