Mr. Food’S Manhattan Clam Chowder
Description
This Manhattan Clam Chowder offers a lighter, tangier alternative to traditional cream-based chowders. The rich tomato base is balanced by the natural sweetness of diced potatoes and the savory depth of baby clams. Aromatics like onion, celery, and carrots create a flavorful foundation, while dried thyme and real bacon bits add layers of herbal and smoky notes. Perfect for chilly evenings or as a comforting main dish, this soup is easy to prepare and packed with robust flavors. It serves three people generously, making it ideal for intimate dinners or leftovers. The combination of fresh vegetables and seafood ensures a nutritious and satisfying meal that feels both rustic and refined.Ingredients
Directions
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In a 6-quart soup pot, heat the vegetable oil over medium-high heat until hot but not smoking.
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Add the chopped onion, celery, and carrots to the pot.
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Saut&# 195;© the vegetables for 5 to 7 minutes, stirring frequently, until the onions are tender.
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Add the diced potatoes, diced tomatoes with their juices, baby clams with their juices, clam juice, bacon bits, and dried thyme.
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Bring the mixture to a boil, stirring occasionally to prevent sticking.
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Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 200.1kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 61.0mg3%
- Total Carbohydrate 30.1g11%
- Dietary Fiber 5.4g22%
- Sugars 5.1g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For added richness, you can stir in a splash of heavy cream or a dollop of sour cream just before serving, though this will make the dish non-vegan.
If you prefer a thicker soup, mash a few of the potatoes against the side of the pot during the last few minutes of simmering.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
Fresh clams can be substituted for canned baby clams if preferred; cook fresh clams until they open, discarding any that do not.
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