Classic Manhattan Clam Chowder Recipe

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Classic Manhattan Clam Chowder
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Ingredients
9
Count
Nutrition
96
Calories
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Ingredients:

Directions:

  1. 1. Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.
  2. 2. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes. Remove remaining clams, reserve, discard any clams that have not opened.
  3. 3. Pour the clam juice through a fine strainer and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam brother, add some bottled clam juice or water to make 6 cups total.
  4. 4. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
  5. 5. Add the onion, celery, and carrot to the pan and cook until soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.
  6. 6. While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls.
  7. From The Dean & DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. Copyright © 1996. Published by Random House Publishing Group. All Rights Reserved. David Rosengarten is the host of Taste, on the TV Food Network, one of four James Beard Award nominees in 1996 for the best national TV cooking show of the year. The New York Times remarked that with Taste Rosengarten reconceived the idea of what a cooking show could be...He explores his subjects so thoughtfully that he makes instant experts of his viewers. He has contributed hundreds of recipes to many publications over the last fifteen years, including The New York Times, Food & Wine, Gourmet, and Bon Appetit.Joel Dean and Giorgio DeLucaco-founded Dean & Deluca in 1977 and continue to oversee their expanding empire.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.9 Kcal (402 kJ)
Calories from fat 0.05 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 31.26mg 1%
Potassium 729.11mg 16%
Total Carbs 21.05g 7%
Sugars 6.27g 25%
Dietary Fiber 3.53g 14%
Protein 3.53g 7%
Vitamin C 26.2mg 44%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 38.1mg 4%
Amount Per 100 g
Calories 40.62 Kcal (170 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 13.24mg 1%
Potassium 308.86mg 16%
Total Carbs 8.92g 7%
Sugars 2.65g 25%
Dietary Fiber 1.5g 14%
Protein 1.49g 7%
Vitamin C 11.1mg 44%
Iron 0.3mg 3%
Calcium 16.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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