Simple Manhattan Clam Chowder
Updated Sept. 16, 2024
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 1dozen clams, in their shells
- 2tablespoons bacon drippings
- 4medium potatoes, peeled and diced
- 3onions, diced
- 4stalks celery, diced
- 1large can of whole tomatoes
- 1tablespoon sugar
- Pepper to taste
Nutritional analysis per serving (6 servings)
217 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 8 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the clams and 4 cups of water in a large saucepan. Cover and cook over high heat for 10 minutes, or until the clams have opened. Drain, reserving the liquid. Remove the clams from their shells, discarding the shells, and grind with a meat grinder. Set aside.
- Step 2
Heat the bacon drippings in a kettle over medium heat. Add the potatoes, onion, celery, tomatoes, sugar and the reserved clam liquid. Stew for about 40 minutes, or until the vegetables are soft.
- Step 3
Add the clams and season with freshly ground pepper to taste. Simmer over low heat for 15 to 20 more minutes. Serve with crackers or toast.
Private Notes
Comments
potatoes Yellow Yukon Fresh chopped parseley two twigs of fresh thye 1 Point Frozen Clam Chowder in frozen pouch 1 pint clam juice in glass bottle 1 can of baby clams 1 pint whipping cream 1 pint half/half
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