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Manhattan Clam Chowder

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By Betty Crocker Kitchens
Updated Feb 3, 2010
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Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.

Manhattan Clam Chowder

  • Prep Time 15 min
  • Total 40 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1/4 cup finely chopped bacon or salt pork
  • 1 small onion, finely chopped (1/4 cup)
  • 2 cans (6.5 oz each) minced or whole clams, undrained*
  • 2 medium potatoes, diced (2 cups)
  • 1/3 cup chopped celery
  • 1 cup water
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14.5 oz) whole tomatoes, undrained

Instructions

  • Step 
    1
    In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
  • Step 
    2
    Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
  • Step 
    3
    Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

Nutrition

230 Calories
3g Total Fat
26g Protein
23g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
450mg
19%
Potassium
1080mg
31%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
11%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
150%
150%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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