Try this Fire-roasted Manhatan clam chowder recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan over medium heat, cook the backon, stirring occasionally, until the fat renders, about 6 minutes; discard the fat. Add the olive oil and garlic and cook, stirring until golden, 2 to 3 minutes. Add the onion and celery stalks and cook,stirring, until softened, about 6 minutes. Stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender, 15- to 20 minutes.
Stir in the clams with their liquid and cook to warm through. Stir in the chopped celery leaves and season with salt and pepper
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 203 | ||
Calories from Fat: 175 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 19mg | 6 % | |
Sodium 247.2mg | 9 % | |
Potassium 105.1mg | 3 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.1g | ||
Protein 3.8g | 5 % | |
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: 203
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