Manhattan Clam Chowder
0
Points®
Temps total: 50 min • Préparation: 20 min • Cuisson: 30 min • Portions: 6 • Difficulté: Facile
Warm up this fall with our delicious, PointsPlus-friendly chowder. It makes a tasty light lunch or heartier meal when teamed up with a crusty roll.
Ingrédients
Canned clams
20 oz, minced, drained and juice reserved
Celery
2 stalk(s), medium, stalks, chopped
Bell pepper
1 cup(s), chopped
Carrots
1 medium, chopped
Uncooked potato
2 small, peeled and chopped
Canned diced tomatoes
14½ oz, Italian style, not drained
Fat free chicken broth
29 oz
Cayenne pepper
⅛ tsp(s)
Instructions
1
Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.
2
In a large saucepan, combine juice mixture, celery, pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
3
Stir in potatoes, undrained tomatoes, broth and cayenne pepper. 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. Yields about 1 1/2 cups per serving.
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