Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 1 min
Cook time: 1 h
Yield: 6 servings
Ingredients: 2 (14-1/2-ounce) cans diced tomatoes, undrained; 2 medium carrots, peeled and chopped; 2 ribs celery, chopped; 2 (8-ounce) bottles clam juice; 2 (10-ounce) cans baby clams, undrained; 1 teaspoon dried thyme; 1 large onion, chopped; 2 medium potatoes, peeled and diced; 2 tablespoons real bacon bits; 2 tablespoons vegetable oil

Cook: 60 min

Ready: 60 min

Servings: 6 servings

Calories: 154.63

Ingredients

1 2 (14-1/2-ounce) cans diced tomatoes, undrained
2 2 medium carrots, peeled and chopped
3 2 ribs celery, chopped
4 2 (8-ounce) bottles clam juice
5 2 (10-ounce) cans baby clams, undrained
6 1 teaspoon dried thyme
7 1 large onion, chopped
8 2 medium potatoes, peeled and diced
9 2 tablespoons real bacon bits
10 2 tablespoons vegetable oil

Directions

1
In a 6-quart soup pot, heat oil over medium heat until hot but not smoking.
2
Add onion, celery, and carrots and saute 5 to 7 minutes, or until onions are tender, stirring frequently.
3
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve.

Nutrition per serving

154.63 Calories

31.27g Carbs

6.58g Protein

1.13g Fat

Allergens

milk egg fish tree nuts wheat

Manhattan Clam Chowder

Directions

Nutrition per serving

Tags

Allergens