Manhattan clam chowder
0
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Warm up with our delicious, waistline-friendly chowder. This tomato-based Manhattan chowder makes a tasty light lunch or heartier meal when teamed up with a baked potato or a piece of crusty bread. This version is made with just eight ingredients, including plenty of fresh vegetables. We’ve opted to use canned clams for ease and to keep the cost of this meal low and weeknight friendly. Using canned also has an added benefit in this soup as we have included both the clams and the clam juice for a more intensely flavorful soup. Feel free to omit the cayenne for a milder soup.
Ingredients
Canned clams
20 oz, drained, minced, drained, juice reserved
Celery
2 rib(s), medium, chopped
Green bell pepper
1 medium, chopped
Carrots
1 medium, chopped
Uncooked potato
2 small, peeled and chopped
Canned diced tomatoes
14½ oz, Italian-style, undrained
Chicken broth
29 fl oz
Cayenne pepper
⅛ tsp
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, green 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.