Manhattan (Red) Clam Chowder

Course : Chowders
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 cups fat-free chicken broth
2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1 clove garlic
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
26 ounces minced clams -- with juices
1 1/2 cups chopped fresh tomatoes -- or canned diced tomatoes
8 ounces tomato sauce
1/4 cup snipped parsley -- loosely packed

Preparation / Directions:

In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve. Makes 6 servings (1 1/2 cups each)


Nutritional Information:

80 Calories (kcal); trace Total Fat; (3% calories from fat); 6g Protein; 18g Carbohydrate; 0mg Cholesterol; 434mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes