Try this Manhattan Clam Chowder, a soup iconic of the east coast. Serve yourself a delicious bowl, piping hot and garnished with oyster crackers.

Recipe by MyRecipes March 2011

Gallery

Kate Sears; Styling: Paul Grimes

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes.

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  • Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired).

Nutrition Facts

162 calories; fat 6g; saturated fat 1g; protein 5g; carbohydrates 16g; fiber 4g; cholesterol 6mg; sodium 589mg.
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