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Manhattan Clam Chowder

Yield 6 servings (serving size: 1 1/3 cups)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon bottled minced garlic (about 2 cloves)
  • 2 1/2 cups chopped peeled baking potato (about 1 pound)
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (8-ounce) bottle clam juice
  • 2 (6 1/2-ounce) cans chopped clams, undrained
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 143
  • caloriesfromfat 20 %
  • fat 3.1 g
  • satfat 0.5 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 8 g
  • carbohydrate 21.8 g
  • fiber 2.6 g
  • cholesterol 21 mg
  • iron 4.2 mg
  • sodium 660 mg
  • calcium 92 mg

How to Make It

  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add potato and next 5 ingredients (potato through clam juice); bring to a boil. Cover and cook 15 minutes or until potato is tender. Stir in clams; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.