Manhattan Clam Chowder
A lighter version of a clam chowder, made with tomato product in place of cream in New England Clam Chowder
Servings: 16
Calories: 110kcal
Cost: 18
Equipment
- pot
Ingredients
- 3 cups clams chopped
- 58 oz clam juice
- 2 oz parsley chopped
- 14.5 oz diced tomato can diced tomato with green chili
- 10 oz tomato sauce plain canned
- 1 tt salt
- 1 tt pepper
- 3 cups red potato diced, cooked
- 1/2 cup celery diced
- 1/2 cup onion diced
- 2.5 oz roasted pepper, red diced
- 2 oz oil
Instructions
- Saute in pan onions and celery, cook until tender
- Add potatoes, seasonings, stir
- Add diced tomato, tomato sauce
- Add hot clam broth, simmer 10 - 15 minutes
- Add chopped clams
- Adjust and seasonings
- Serve
Nutrition
Serving: 8oz | Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 537mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg