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
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
-
Step1In 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.
-
Step2Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
-
Step3Stir 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
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