Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Manhattan Clam Chowder Recipe
    Lost? Site Map

    Manhattan Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 7 mins

    45 mins

    22 mins

    ratherbeswimmin''s Note:

    In ‘Williams-Sonoma: Soup’

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a soup pot over med-high heat, sauté the bacon until browned but not crisp, about 3 minutes.
    2. 2
      Add the leeks, celery, and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes.
    3. 3
      Add the garlic and sauté for 1 minute longer.
    4. 4
      Add the tomatoes with their juice, 3 cups water, and the reserved clam juice and bring to a boil over high heat.
    5. 5
      Decrease heat to med-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes.
    6. 6
      Remove from the heat.
    7. 7
      Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture.
    8. 8
      Add the clams, salt and pepper to taste, and lemon juice and return to med-low heat.
    9. 9
      Cook gently until the clams are heated through, about 3 minutes.
    10. 10
      Taste and adjust the seasoning.
    11. 11
      Add the parsley and stir to combine.
    12. 12
      Ladle the chowder into warmed bowls and serve at once, topped with the crackers.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Manhattan Clam Chowder

    Serving Size: 1 (323 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 213.6
     
    Calories from Fat 34
    16%
    Total Fat 3.8 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 34.3 mg
    11%
    Sodium 146.8 mg
    6%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.6 g
    22%
    Protein 18.7 g
    37%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites