Manhattan Clam Chowder

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 20%
  • Fat: 3.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 8g
  • Carbohydrate: 21.8g
  • Fiber: 2.6g
  • Cholesterol: 21mg
  • Iron: 4.2mg
  • Sodium: 660mg
  • Calcium: 92mg

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

  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.
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