Try this Manhattan-style clam chowder recipe, or contribute your own.
Suggest a better descriptionDrain clams, reserving liquid (about 2/3 cup liquid). Place clams in a small bowl; cover and chill.
In a 3 1/2 - 4 quart slow cooker combine reserved clam liquid, potatoes, onions, celery, sweet pepper, undrained tomatoes, juice thyme, and bay leaf. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in clams. Cover and cook 5 minutes more. Discard bay leaf. Ladle soup into bowls. Sprinkle each serving with crumbled bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 314 | ||
Calories from Fat: 140 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 21.7mg | 7 % | |
Sodium 907mg | 31 % | |
Potassium 993.6mg | 26 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 32g | ||
Protein 8.4g | 12 % | |
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: 314
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