Manhattan Clam Chowder Recipe
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Meal Planning
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Serving Size
Ingredients:
| 1/4c | Finely chopped bacon or |
| 1 cn | (16 ounces) whole tomatoes, |
| 1/8ts | Pepper |
| Dried thyme leaves | |
| 1 ts | Chopped fresh or 1/4 ts |
| 1/2ts | Salt |
| 2 ts | Chopped fresh parsley |
| 1 c | Water |
| 1/3c | Chopped celery |
| 2 c | Finely chopped potatoes |
| With liquor* | |
| 1 pn | Shucked fresh clams |
| (about 1/4 cup) | |
| 1 sm |
Onion, finely chopped
|
| Salt pork | |
| Undrained |
Directions:
Cook bacon and onion in Dutch oven, stirring occasionally, until bacon is crisp and onion is tender.Stir clams and clam liquor, potatoes, celery and water into bacon and onion.
Heat to boiling; reduce heat.
Cover and simmer about 10 minutes or until potatoes are tender.
Stir in remaining ingredients.
Break up tomatoes.
Heat to boiling, stirring occasionally.
5 SERVINGS (ABOUT 1-1/4 CUPS EACH); 210 CALORIES PER SERVING.