Manhattan Clam Chowder

recipe

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

May 1999
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