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Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Recipe

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Ingredients

Count

Nutrition

672

Calories

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Ingredients:

Serving

4 oz bacon, cut into 1/3-inch dice
1 tbsp olive oil
11/2 tsp fresh garlic, finely chopped
1/2 large onion (5 oz), cut into 1/2-inch dice
1 stalk celery (2 oz), cut into 1/3-inch dice
1/2 medium green bell pepper (3 oz), cut into 1/2-inch dice
1 medium carrot (2 oz), cut into 1/2-inch dice
2 dried bay leaves
1 tsp dried oregano
1/4 to 1/2 tsp crushed red-pepper flakes
3/4 lb all-purpose potatoes, peeled and cut into 1/2-inch dice
2 1/2 cups clam broth ( use juice from canned clams and add
2 6- oz cans diced clams
1 10- oz can baby whole clams
1 14- oz can petite (or regular) diced tomatoes in juice
1/8 cup chopped flat-leaf parsley
coarse salt and freshly ground black pepper

Directions:

Heat a 2- to 3-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.
Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn’t, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	672.16 Kcal (2814 kJ)
Calories from fat	252.93 Kcal
		% Daily Value*
Total Fat	28.1g	43%
Cholesterol	347.29mg	116%
Sodium	946.53mg	39%
Potassium	694.05mg	15%
Total Carbs	49.56g	17%
Sugars	12.45g	50%
Dietary Fiber	4.59g	18%
Protein	31.2g	62%
Vitamin C	49mg	82%
Vitamin A	2.4mg	80%
Iron	10.6mg	59%
Calcium	212.2mg	21%

Amount Per 100 g
Calories	113.28 Kcal (474 kJ)
Calories from fat	42.63 Kcal
		% Daily Value*
Total Fat	4.74g	43%
Cholesterol	58.53mg	116%
Sodium	159.52mg	39%
Potassium	116.97mg	15%
Total Carbs	8.35g	17%
Sugars	2.1g	50%
Dietary Fiber	0.77g	18%
Protein	5.26g	62%
Vitamin C	8.3mg	82%
Vitamin A	0.4mg	80%
Iron	1.8mg	59%
Calcium	35.8mg	21%

* 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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