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    You are in: Home / Recipes / Tom's Manhattan Clam Chowder Recipe
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    Tom's Manhattan Clam Chowder

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 20, 2007

      Super tasty! That long simmering really lets the great flavor develop. Just by smelling it, you can almost taste it. I like that it's pretty low in fat, too. I easily halved the recipe and used 1 quart of chopped clams from the seafood department. I added the clams closer to the end of simmering. This is a keeper. Thanx for posting Tom's recipe for us! :)

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    • on January 20, 2006

      I cannot really comment on Tom’s Clam Chowder, but Tom’s Fish Chowder was really good. I did not have any clams on had so I used some pieces of white fish I had in the freezer. I also used mushrooms in place of the potatoes. Thanks for this soup.

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    • on June 30, 2002

      Using leftovers from a clambake, I made this chowder and it was excellent. The only extras I added (not called for in the recipe), was a sweet potato, and a little fennel seed.

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    Nutritional Facts for Tom's Manhattan Clam Chowder

    Serving Size: 1 (5260 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 133.9
     
    Calories from Fat 34
    25%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 20.6 mg
    6%
    Sodium 89.8 mg
    3%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.4 g
    13%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    Old Bay Seasoning

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