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Manhattan Clam Chowder (Emeril Lagasse) Recipe

Manhattan Clam Chowder (Emeril Lagasse) Recipe

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Ingredients

Count

Nutrition

996

Calories

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Ingredients:

Serving

8 lb quahog or large cherrystone clams , scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tbsp minced garlic
3 bay leaves
1 1/2 tsp dried oregano leaves
4 sprigs fresh thyme
1/2 tsp crushed red pepper
1 1/4 lb potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-oz) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
freshly ground black pepper
salt

Directions:

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	996.19 Kcal (4171 kJ)
Calories from fat	199.41 Kcal
		% Daily Value*
Total Fat	22.16g	34%
Cholesterol	582.62mg	194%
Sodium	937.86mg	39%
Potassium	625.11mg	13%
Total Carbs	72.34g	24%
Sugars	8.65g	35%
Dietary Fiber	5.21g	21%
Protein	127.59g	255%
Vitamin C	27.9mg	46%
Vitamin A	1.5mg	50%
Iron	43.5mg	242%
Calcium	637mg	64%

Amount Per 100 g
Calories	114.03 Kcal (477 kJ)
Calories from fat	22.83 Kcal
		% Daily Value*
Total Fat	2.54g	34%
Cholesterol	66.69mg	194%
Sodium	107.35mg	39%
Potassium	71.55mg	13%
Total Carbs	8.28g	24%
Sugars	0.99g	35%
Dietary Fiber	0.6g	21%
Protein	14.61g	255%
Vitamin C	3.2mg	46%
Vitamin A	0.2mg	50%
Iron	5mg	242%
Calcium	72.9mg	64%

* 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

< 200 kcals

Weightwatchers Points

21

Points
25

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium

Bad Points

High in Sodium

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