Manhattan Clam Chowder
By jads8627
Ingredients
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 carrots, sliced
- 3 tablespoons all-purpose flour
- 1 6 1/2-oz. can minced clams, drained (reserve juice)
- 1 tablespoon tomato paste
- 1 14 1/2-oz. can diced tomatoes
- 1 15-oz. can whole potatoes, drained, rinsed and diced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon Italian seasoning
- Salt and pepper
- Oyster crackers, for serving, optional
Details
Preparation time 5mins
Cooking time 30mins
Adapted from seriouseats.com
Preparation
Step 1
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
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