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How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! When reheating, do not boil or it will ‘rubberize’ the clams.
Ingredients
- 1 (46 fluid ounce) can clam juice
- 1 (10 ounce) can whole baby clams, drained and juice reserved
- 2 onions, chopped
- 3 large carrots, chopped
- 3 large potatoes, peeled and cut into 1/2-inch cubes
- 1 (10.75 ounce) can condensed tomato soup
- 1 (6.5 ounce) can tomato sauce
- 2 tablespoons dried parsley
- ground black pepper to taste
Directions
Step 1
Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 200 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat1g | 3% |
| Cholesterol33mg | 11% |
| Sodium915mg | 40% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber5g | 18% |
| Total Sugars7g | |
| Protein11g | |
| Vitamin C55mg | 275% |
| Calcium109mg | 8% |
| Iron12mg | 65% |
| Potassium1137mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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