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15-Minute Manhattan Clam Chowder

By cookthestory.com

15-Minute Manhattan Clam Chowder

Cook:15min

This clam chowder is tomato-based, not creamy. And it has a bit of kick from some hot sauce. If you're used to a creamy clam chowder, this is a bright change. Unlike a lot of soup recipes, the potatoes are added early in the cooking process here. This is because they take awhile to get tender and so you want to give them that time. Yield: 12 cups. Listen to learn how to make this recipe, along with some great tips from Christine: [sc name="manhattanclamchowderupdatedrotd"][/sc] Listen to more Recipe of the Day episodes here.

Updated at: Tue, 26 Dec 2023 17:32:08 GMT

Nutrition balance score

Good

Glycemic Index

52

Low

Glycemic Load

12

Moderate

Nutrition per serving

Calories393.2 kcal (20%)

Total Fat16.9 g (24%)

Carbs23.3 g (9%)

Sugars1.9 g (2%)

Protein36.1 g (72%)

Sodium1146.3 mg (57%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

1 Tbspunsalted butter

6 stripsbacon

2baking potatoes

4 x 8 ozclam juice

2 ribscelery

1 Tbsptomato paste

½ tspdried thyme leaves

1 x 28 ozdiced tomatoes

¼ tsphot sauce

such as tabasco

4 x 6.5 ozchopped clams with juice

Instructions

View on cookthestory.com

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Notes

1 liked

0 disliked

Easy

Go-to

Makes leftovers

One-dish

Under 30 minutes

Claude Williams· last year

Makes leftovers

Under 30 minutes

I used pre-chopped celery and onions I make ahead and keep in the freezer for these occasions, in an air tight container. I also used store bought pre-minced garlic in olive oil. To reduce the sodium load I only used two bottles of clam juice and 16 ounces of filtered water to make up the missing fluid. For someone on a sodium restricted diet it’s an improvement, but it stilled tasted pretty salty. This recipe does not over cook the potatoes or clams, leaving them “Al Dente”. It was very good.

I used pre-chopped celery and onions I make ahead and keep in the freezer for these occasions, in an air tight container. I also used store bought pre-minced garlic in olive oil. To reduce the sodium load I only used two bottles of clam juice and 16 ounces of filtered water to make up the missing fluid. For someone on a sodium restricted diet it’s an improvement, but it stilled tasted pretty salty. This recipe does not over cook the potatoes or clams, leaving them “Al Dente”. It was very good.

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