Manhattan Style Clam Chowder recipe

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Ingredients

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2\")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4\" to 3\" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Nutrition Info

296.9 calories
carbohydrate: 48.1 g
cholesterol: 41.2 mg
fat: 1.9 g
fiber: 8.5 g
protein: 22.5 g
saturatedFat: 0.2 g
servingSize: -
sodium: 632.6 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.

  2. Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Recipe Yield

12 servings

Recipe Note

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

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