Manhattan Clam Chowder
Manhattan Clam ChowderThe key to making a successful clam chowder using fresh clams is not to overcook them. Add the littlenecks to the soup base and cook them as directed, then serve immediately in wide shallow bowls, preferably with a crusty loaf of bread for soaking up the delicious broth.
  • 1 cup canned chicken broth diluted with 1 cup water, or 2 cups homemade chicken broth
  • 2-1/2 cups diced carrots
  • 1/2 pound peeled all-purpose potatoes, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 medium celery stalk with leaves, diced
  • 2 garlic cloves, crushed through a press
  • 2 bay leaves
  • 3/4 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1/8 teaspoon celery seed
  • 2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
  • 2 dozen littleneck clams, well scrubbed
  • 2 tablespoons chopped parsley preferably flat-leaf

1. In Dutch oven or flameproof casserole, combine broth, carrots, potatoes, onion, celery, garlic, bay leaves, thyme, pepper, and celery seed. Cover and bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are tender, about 8 minutes.

2. Add tomatoes and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes to blend flavors.

3. Add clams, cover and cook over medium-low heat, stirring occasionally, until clams open, 6 to 8 minutes. Discard bay leaves and any clams that do not open. Stir in parsley and serve.

Nutritional Information
Per serving: 225 calories, 1.8g total fat, 0.2g saturated fat, 0.1g monounsaturated fat, 0.5g polyunsaturated fat, 8.8g dietary fiber, 17g protein, 38g carbohydrate, 31mg cholesterol, 372mg sodium.
Good source of: beta-carotene, fiber, iron, lycopene, potassium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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