Weight Watchers Manhattan Clam Chowdah
photo by Donna W.
- Ready In:
- 20 ounces canned clams, minced, drained, juice reserved
- 2 medium celery ribs, chopped
- 1 medium green pepper, chopped
- 1 medium carrot, chopped
- 2 small potatoes, chopped
- 10 ounces canned diced Rotel Tomatoes
- 3 ounces tomato paste
- 29 ounces fish stock or 29 ounces clam juice
- 1 teaspoon thyme
- 1 dash sherry wine
- Place reserved clam juice in a liquid measuring cup.
- Add water so that the total mixture equals 1 1/2 cups.
- In a large saucepan, combine juice mixture, celery, green pepper and carrot.
- Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
- Stir in potatoes, undrained tomatoes, fish stock/clam juice.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
- Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.
Questions & Replies
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This is really a yummy WW recipe. I would have given this the full 5 stars but for the following reasons. The ingredients listed weren't all in the directions on how to prepare the soup. I added the tomato paste during step #5. The thyme and sherry was added during step #7. I hope this is correct and if not it still came out tasting darn good. Thanks for posting. Make for Fall PAC 2009 :)
I am picky about my Manhattan Clam Chowder and this one passed muster BIG TIME. Having said that I made a couple of incy wincy modifications that I think made it even better, When dieting, I personally need all the flavor I can get, I used HOT Rotel, and a TBS of Thyme and Oregano Leaves. I added 2 Bay Leaves and an extra carrot. Oh and I threw in two Turkey Bacon strips diced with the beginning veggies. To answer TeresaS, I added the Sherry with the Tomatoes and spices to burn down the alcohol. Yummy and NO WAY tastes like a "diet soup". Now if you'll excuse me, my gourmet dinner awaits. :)
This soup was super yummy. Didn't have what step to put the tomato paste in, so I just added it with the Rotel. I added lima beans and I don't care for green pepper so I added onion instead. I also added some chicken broth as I like more juice. I love the touch of spiciness from the Rotel and I added bay leaf and oregano as the other poster suggested. I will make again and double the recipe. Thanks for sharing!!
I am going WW ROGUE for a week so I downloaded all kinds of recipes from Food.com. This was my first one. DANG MOM good stuff! I too used HOT Rotel and doubled the recipe. It was so flavorful and perfect for a rainy day. I splish splashed in some regular Sherry and felt like I was going 5 star gourmet. YUMMY!
RECIPE SUBMITTED BY
<p>Wife of a professional cook, Mom, Omnivore. We love to travel and seek out the best regional food as we go.</p>