Quick Clam Chowder

This quick and easy clam choweder recipe uses canned clams and canned tomatoes and takes only about 20 minutes to cook.

Yield: 4 Servings
Cost per Serving: $2.04
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 203
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 14g
  • Carbohydrate: 27g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 1mg

Ingredients

  • 1 medium onion, chopped
  • 1 large celery rib, thinly sliced
  • 1 medium carrot, peeled, halved and sliced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 large baking potato, peeled and diced into 1/2-inch pieces
  • 1 (14.5 oz.) can finely diced tomatoes in juice
  • 3 (6.5 oz.) cans chopped clams, with liquid
  • 1/8 teaspoon dried Italian herbs
  • Crackers, optional

Preparation

  1. Cook onion, celery, carrot and garlic in olive oil in a 4-quart saucepan over medium heat, stirring often, until tender, for about 6 minutes. Add potato and tomatoes, with their juice; add canful of water to pot. Bring mixture to a boil, reduce heat and simmer until potato is tender, for about 6 minutes.
  2. Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.
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