Manhattan Clam Chowder

By bakers_delight85

Ingredients

• 1 medium onion, finely chopped
• 1 small clove garlic, minced
• 2 tsp. olive oil
• 1 1/2 cups defatted reduced-sodium chicken broth
• 1 can (6 1/2 ounces) chopped claims (with juice)
• 2 medium boiling potatoes, diced
• 1 1/2 cups frozen mixed corn, carrots and peas
• 2 ounces Canadian bacon, cut into thin strips
• 1 bay leaf
• 1 can (14 1/2 ounces) reduced-sodium tomatoes (with juice)
• 1 tsp. dried Italian seasoning
• 1/2 tsp. sugar
• 1/4 tsp. salt (optional)
• 1/8 tsp. freshly ground black pepper
• Dash of hot-pepper sauce

Details

Servings 4

Preparation

Step 1

In a large pot, combine the onions, garlic, oil and 2 Tbsp. of the broth. Cook over medium-high heat, stirring frequently, for 5 minutes, or until the onions soften. If the liquid evaporates, add a bit more broth.
Drain the juice from the clams into a small bowl and set the clams aside.
Add the clam juice, potatoes, frozen vegetables, bacon and bay leaf to the pot. Bring to a boil. Cover, reduce the heat and simmer, stirring occasionally, for 10 minutes, or until the potatoes are tender.
Add the tomatoes (with juice), breaking them up with a spoon. Stir in the Italian seasoning, sugar, salt (if using), black pepper, hot-pepper sauce and clams.
Cover and simmer for 5 minutes, or until the clams are heated through. Remove and discard the bay leaf.
Calories per serving: 217