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 caloriescarbohydrate: 15.8 gcholesterol: 5.1 mgfat: 0.2 gfiber: 2.1 gprotein: 3.9 gsaturatedFat: : -servingSize: -sodium: 202.5 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Manhattan Clam Chowder
Directions
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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.
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.
Stir in the undrained tomatoes and the chopped clams and heat through.