Manhattan seafood soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 -28oz cans of diced tomatoes(low sodium if you can find them)1-10 oz can of geisha whole baby clams1-8 oz bottle of clam juice4 cups of water3 large carrots sliced8 tiny red potatoes quartered3/4 cup celery1 medium onion diced1 tbsp garlic1 giant bay leaf (fresh)3TBSP of fresh thyme or 16 sprigs1 cup parsley1 yellow pepper chopped10 21-25 count shrimp5.11 pds of fresh little neck clams1 TBSP of butter or Olivio(healthier option)
makes 16 -2 cup servings.
add ingredients in order, cook at medium heat in large 8 qt soup pot.
When the vegetables are al dente(firm but cooked)
add seafood. The clams will open up when cooked and the shrimp will turn pink and curl up.You can also add scallops,lobster,calamari or crab.
NOTE: make sure you scrub your clams clean before adding them and if any are open before cooking them,throw them out.
Number of Servings: 16
Recipe submitted by SparkPeople user LUVDEZI.
add ingredients in order, cook at medium heat in large 8 qt soup pot.
When the vegetables are al dente(firm but cooked)
add seafood. The clams will open up when cooked and the shrimp will turn pink and curl up.You can also add scallops,lobster,calamari or crab.
NOTE: make sure you scrub your clams clean before adding them and if any are open before cooking them,throw them out.
Number of Servings: 16
Recipe submitted by SparkPeople user LUVDEZI.
Nutritional Info Amount Per Serving
- Calories: 193.1
- Total Fat: 2.4 g
- Cholesterol: 78.1 mg
- Sodium: 610.1 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.8 g
- Protein: 25.5 g
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