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5
from 1 vote
Manhattan Clam Chowder
Your new favorite tomato soup! This broth-based soup is full of baby clams, potatoes, bacon, and thyme.
Course
Soups
Cuisine
American
Keyword
Manhattan Clam Chowder
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
220
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Dutch oven
Soup ladle
Ingredients
1
cup
bacon
chopped
1
cup
yellow onion
chopped
2
cans
baby clams
142g cans, undrained
2
cups
white potatoes
unpeeled and chopped
1
cup
water
1
tbsp
fresh thyme
or ¼ tsp dried thyme
¼
tsp
salt
⅛
tsp
pepper
1
can
diced tomatoes
28oz can, undrained
US Customary
-
Metric
Instructions
In a large pot, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
Stir in clams with juice, potatoes and water and heat to boiling. Reduce heat. Cover and simmer 20 minutes or until potatoes are tender.
Stir in remaining ingredients. Heat to boiling, stirring occasionally. Serve hot.
Nutrition
Serving:
1
g
|
Calories:
220
kcal
|
Carbohydrates:
23
g
|
Protein:
15
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
34
mg
|
Sodium:
804
mg
|
Fiber:
3
g
|
Sugar:
3
g