Manhattan Clam Chowder

Manhattan Clam Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons vegetable oil

  • 1

    onion, chopped

  • 2

    ribs celery, chopped

  • 2

    carrots, sliced

  • 3

    tablespoons all-purpose flour

  • 1

    6½-oz. can minced clams, drained (reserve juice)

  • 1

    tablespoon tomato paste

  • 1

    14½-oz. can diced tomatoes

  • 1

    15-oz. can whole potatoes, drained, rinsed and diced

  • ¼

    teaspoon crushed red pepper

  • ¼

    teaspoon Italian seasoning

  • Salt and pepper

  • Oyster crackers, for serving, optional

Directions

1. In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes. 2. Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired). Nutritional Information Calories: 162 Fat: 6g (sat 1g) Protein: 5g Carbohydrate: 16g Fiber: 4g Cholesterol: 6mg Sodium: 589mg All You, MARCH 2011


Nutrition

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