Manhattan Clam Chowder

Manhattan Clam Chowder
Manhattan Clam Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    slices bacon chopped

  • 1/2

    medium onion chopped

  • 2

    celery stalks chopped

  • 2

    garlic cloves pressed

  • 1/2

    teaspoon dried thyme

  • 1

    can stewed tomatoes - (14 1/2 oz) chopped

  • 1

    medium zucchini cut 1/2" cubes

  • 1

    can vegetable broth - (14 1/2 oz)

  • 1

    bottle clam juice - (8 oz)

  • 2

    cans chopped clams - (6 1/2 oz ea) undrained

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    tablespoons chopped fresh parsley

Directions

In a large soup pot over medium heat, cook bacon until fat is released. Add onion, celery, garlic and thyme. Cook 8 minutes, stirring occasionally, until vegetables are softened. Stir in tomatoes, zucchini, broth and clam juice. Cook 10 minutes, until zucchini is tender. Add clams with their juice. Cook 1 minute, to heat through. Season to taste with salt and pepper. Sprinkle with parsley before serving. This recipe yields 6 servings. Carbohydrates: 7.5 grams Net Carbs: 6 grams Fiber: 1.5 grams Protein: 6 grams Fat: 5.5 grams Calories: 97

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