Manhattan Clam Chowder 5

Course : Chowders
Serves: 5
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Ingredients:

2 slices bacon slices finely diced
2 cups chopped onion
2 cups diced celery
1 1/2 cups diced carrot
1 clove garlic -- crushed
19 1/2 ounces minced clams -- undrained
2 cups low-salt chicken broth
1 cup dry white wine -- divided
1/4 cup no-salt-added tomato paste
1 teaspoon worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 pieces bay leaf
14 1/2 ounces tomatoes -- undrained and chopped
1 1/2 cups cubed peeled red potato
 

Preparation / Directions:

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon bacon fat in pan; set bacon aside. Add onion, celery, carrot, and garlic to bacon fat in pan; saute 5 minutes or until vegetables are tender. 2. Drain clams, reserving juice; set clams aside. Add clam juice, broth, 3/4 cup wine, and next 7 ingredients (3/4 cup wine through tomatoes) to pan; stir well. Bring to a boil; reduce hear, and simmer 15 minutes. 3. Add potato; simmer an additional 30 minutes or until potato is tender. Stir in remaining 1/4 cup wine and clams; cook until thoroughly heated. Discard bay leaf. Sprinkle bacon over chowder.

 

Nutritional Information:

2 FR/V, 1 P/M, 1 B, 30 C.


1 Kitchen's say:
  (3 3/4 Stars!)
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