Try this Manhattan-Style Clam Chowder recipe, or contribute your own.
Suggest a better descriptionIn a heavy pot cook bacon with onion, parsley, and black pepper for about 5 minutes. Add the 1/2 bay leaf, minced celery, and minced green pepper; cook for 15 minutes. Add juice from minced clams, 1 eight-ounce bottle of clam juice, reserved liquid from tomatoes, diced potatoes and water; simmer for 25 minutes longer. Add the clams, tomatoes and second eight-ounce bottle of clam juice; correct seasoning. Add butter; sprinkle top with parsley. Serve with crusty garlic bread or oyster crackers.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 26 | ||
Calories from Fat: 10 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 21.3mg | 1 % | |
Potassium 235.6mg | 6 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.7g | ||
Protein 0.9g | 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: 26
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