Manhattan Clam Chowder

My mother makes a pretty amazing New England Clam Chowder but sometimes the "clammy" flavor is just a bit too much for me. I made this recipe for a cooking class I am enrolled in at college and I loved it. Because it is a tomato base rather than cream base it is so much healthier for you. In fact, this particular recipes is low fat. Not only that, but to me it did not seem as "clammy" flavored as other Clam Chowders I've eaten. Let me know what you think!

1/4 c. finely chopped bacon
1 small onion, finely chopped
2 cans (6.5oz each) minced or whole clams, undrained
2 medium potatoes, diced (2 cups)
1/3 c. chopped celery
1 c. water
2 t. chopped fresh parsley
1/4 t. dried thyme leaves
1/4 t. salt
1/8 t. pepper
1 can whole tomatoes, undrained

1. In a large pot, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.

2. Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.

3. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.


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