Manhattan-Style Clam Chowder
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
9
ingredients
- 2 1⁄4 cups fat-free low-sodium chicken broth or 2 1/4 cups regular chicken broth
- 1 large bliss red potatoes, diced
- 2 cups stir fry frozen peppers and onions
- 3 (6 1/2 ounce) cans chopped clams, including juice
- 1 (14 1/2 ounce) can diced low-sodium tomatoes or (14 1/2 ounce) can regular diced tomatoes
- 1 (8 ounce) can low-sodium tomato sauce or (8 ounce) can regular tomato sauce
- 1 cup frozen corn
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried marjoram
- salt and pepper, to taste
directions
- In a large heavy saucepan or dutch oven, combine the broth, potato, and pepper and onion mixture, bring to a boil; cover, reduce the heat, and cook 8 to 10 minutes until potato is almost tender.
- Add the clams and their liquid, add the tomatoes, tomato sauce, corn, bay leaf, thyme, and marjoram, recover and bring to a boil.
- Lower the heat, and simmer about 15 minutes longer, until the flavors are well blended, remove and discard the bay leaf, add salt and pepper to taste if desired.
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RECIPE SUBMITTED BY
lilkittykt
Orleans, Massachusetts
I live in Massachusetts, I am the mother of two kids, ages 16 and 14.