Try this Manhattan Clam Chowder recipe, or contribute your own.
Suggest a better descriptionFat grams per serving: Approx. Cook Time: 20 Wash the clams well and place in a kettle with the water. Simmer until the shells open. Discard any clams that "do not" open. Drain and reserve 3 cups of the broth. Saute the salt pork until it is crisp and light brown. Add the onions and celery and saute until they are translucent but not brown. Add the potatoes, reserved clam broth, tomato juice, salt ans pepper. Bring to a boil, cover, and simmer for about 15 minutes, until potatoes are barely tender. Meanwhile, remove the clams from their shells and chop fine orput through a food grinder. Add the thyme and chopped clams to the potatoes. Cover and cook for 5 minutes longer. SOURCE: N.Y.Times Cookbook
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 204.4mg | 7 % | |
Potassium 215.9mg | 6 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.2g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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