Manhattan Clam Chowder
2
Points®
Total time: 48 min • Prep: 10 min • Cook: 38 min • Serves: 2 • Difficulty: Easy
If this soup is a favorite of yours, keep these few everyday ingredients in your pantry or freezer. You’ll be ready to whip it up at a moment’s notice.
Ingredients
Onion
1 small, chopped
Uncooked bacon
1 slice(s), Irish-style, cut into 1⁄4-inch pieces
Carrots
1 medium, diced
Canned stewed tomatoes
14½ oz, sliced
Clam juice
1 cup(s), or fish broth
Uncooked potato
1 medium, scrubbed and diced
Bay leaf
1 leaf/leaves
Frozen green beans
4½ oz
Black pepper
⅛ tsp, freshly ground
Canned clams
10 oz, drained, whole baby, in juice
Fresh thyme
1 tsp, fresh, finely chopped or 1⁄4 teaspoon dried
Instructions
1
Spray a medium nonstick saucepan with nonstick spray and set over medium heat. Add the onion, bacon, and carrot and cook, stirring occasionally, until golden, about 8 minutes.
2
Add the tomatoes, clam juice, potato, and bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
3
Add the green beans and pepper; return to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 3 minutes. Add the clams and their juice and cook until just heated through, about 2 minutes. Discard the bay leaf and stir in the thyme. Yields a generous 2 cups per serving.
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