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Spicy Manhattan Clam Chowder

Spicy Manhattan Clam Chowder

recipe ingredients
1 pint shucked clams or two 6-1/2-ounce cans minced clams
4 slices bacon
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green sweet pepper
1/2 cup chopped red sweet pepper
1/4 cup chopped carrots
2 Tbsp. chopped shallots
1 14-1/2-ounce can tomatoes, cut up
2 cups finely chopped peeled potatoes
1 cup canned fat free chicken broth
1/2 tsp. dried basil, crushed
1/8 to 1/4 tsp. ground red pepper
1/8 tsp. ground black pepper
2 Tbsp. snipped parsley

recipe directions
Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside. In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.

Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
292 5 1 32 4 512 32 5
  • Linda

    Very nice recipe. I substiuted vegetable broth for the chicken broth and left out the bacon. It was great.

  • shara

    Have made this recipe many times, most of the time with variations since I don’t always have the right ingredients. I usually add extra cans of chopped clams or use Clamato juice in place of the tomatoes-I have also added cooked, bacon and sweat my vegetables in olive oil to make it a little more heart healthy. Whoever drafted this orginal recipes receives my gratitude!!!

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