Manhattan Clam Chowder recipe

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Ingredients

1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
¼ cup chopped green onions
¼ teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

Nutrition Info

82.3 calories
carbohydrate: 15.8 g
cholesterol: 5.1 mg
fat: 0.2 g
fiber: 2.1 g
protein: 3.9 g
saturatedFat: : -
servingSize: -
sodium: 202.5 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chop clams, reserving juice, set clams aside. Strain clam juice to remove bits of shell. Measure juice, add enough water to equal 1 1/2 cups liquid.

  2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan, heat to a boil. Reduce heat, cover and simmer for about 15 minutes or until potatoes are just tender.

  3. Stir in the undrained tomatoes and the chopped clams and heat through.

Recipe Yield

8 servings

Recipe Note

This is a very zesty and flavorful soup!

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