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Manhattan Clam Chowder

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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

Details

Servings 6

Preparation

Step 1

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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