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Manhattan Clam Chowder

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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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.
By Betty Crocker Kitchens
Updated Feb 3, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slow Cooker Directions: In 10-inch skillet, cook bacon (without onion) as directed in step 1. In 2- to 3 1/2-quart slow cooker, mix bacon, onion and remaining ingredients except clams and thyme. Cover and cook on Low heat setting 9 to 10 hours. Stir in undrained clams and thyme. Increase heat setting to High. Cover and cook 10 to 20 minutes or until hot.

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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