Manhattan Clam Chowder

Manhattan Clam Chowder

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.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

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
  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.
  2. Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
  3. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
1 pint shucked fresh clams with their liquid can be substituted for the canned clams. Chop clams and stir in with the potatoes in step 2.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 450mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 26g;
Percent Daily Value*:
    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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.