Manhattan Clam Chowder

Making this chowder with freshly chucked clams is time-consuming, so we’ve substituted canned. If you have time, use fresh clams.

Cooking Time: 30 minutes

Servings: 8

Ingredients:

• ¾ cup clam juice
• ¾ cup diced tomatoes with juices
• 2 peeled and cubed potatoes
• 3 chopped celery stalks
• 2 peeled and chopped carrots
• ¼ cup chopped scallions
• Salt and taste to taste – easy on the salt, heavier on the pepper
• ¼ cup sherry
• ½ tsp. garlic powder
• ½ tsp. Old Bay Seasoning
• 1 tsp. Worcestershire sauce
• 2 diced fresh tomatoes
• 2 cups canned clams

Directions

1. First, combine all ingredients except the diced tomatoes and canned clams in a pot.

2. Bring the liquid to a boil, then reduce the heat to a simmer.

3. Next, simmer for 20 minutes – the vegetable should be tender.

4. Add the diced tomatoes and canned clams.

5. Simmer for 5 minutes. (Longer if you are using fresh clams)

Calories: 81.4

Protein: 4.1 g

Carbs: 14.9 g

Sugar: 3.5 g

Fat: 0.1 g