Manhattan Clam Chowder
Manhattan Clam Chowder is quick and simple to make. It's loaded with clams in a tomato base. A the delicious meal when served with a fresh baguette.
- 51 ounces diced clams in broth (see notes)
- 1 quart clam juice (see notes)
- 2 quarts diced tomatoes with basil, garlic, and oregano (4 -14.5 ounce cans)
- 1 can tomato paste
- 1 cup fried bacon (½ lb uncooked)
- 1 large onion finely diced
- 2 lbs potatoes diced ½ inch pieces
- 2 tbsp Italian seasoning
- 2 tbsp oregano
To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
Add the clams, clam juice, tomatoes, tomato paste, and herb seasonings to an 8-quart kettle. Cook on medium heat.
Dice and fry the bacon until crispy, add to the kettle. see notes
Saute the diced onions until translucent in 1 tsp. of the bacon fat or vegetable oil. Add to the kettle.
Add the potatoes and simmer for 30 minutes.
Season with salt and pepper to taste.
Bacon is optional if want to decrease calories. Unless you are married to a Farmer Fred - then bacon in never optional. Bacon makes everything better according to Fred.
Purchase a 51 ounce can of clams here.
Purchase a quart of clam juice here.
Serving: 1cup | Calories: 138kcal | Carbohydrates: 22g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 491mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 23mg | Calcium: 89mg | Iron: 4mg