Manhattan Clam Chowder
Manhattan Clam Chowder might be a good recipe to expand your soup repertoire. This gluten free and dairy free recipe serves 6 and costs $1.72 per serving. One portion of this dish contains about 10g of protein, 3g of fat, and a total of 205 calories. 261 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. This recipe is typical of American cuisine. This recipe from Eating Well requires potatoes, chicken broth, garlic, and olive oil. Overall, this recipe earns a spectacular spoonacular score of 94%. Similar recipes include Manhattan Clam Chowder, Manhattan Clam Chowder, and Manhattan Clam Chowder.
Servings: 6
Preparation duration: 40 minutes
Ingredients:
1 28-ounce can diced tomatoes
2 14-ounce cans reduced-sodium chicken broth
1 pound chopped or minced shucked clams (see Tips)
1 medium fennel bulb, cored and diced, fronds reserved
4 cloves garlic, minced
24 littleneck or other small clams, scrubbed
1 tablespoon extra-virgin olive oil
1 large onion, diced
1/2 teaspoon freshly ground pepper
3 1/2 cups diced cooked potatoes (see Tips), preferably red-skinned
1 teaspoon dried thyme leaves
3/4 cup white wine
Equipment:
dutch oven
Cooking instruction summary:
Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 5 to 7 minutes. Stir in tomatoes, broth, wine and pepper. Bring to a boil over high heat, reduce heat to medium and simmer for 5 minutes.Add potatoes and return to a simmer over medium heat. Place the clams in the shell on top of the simmering soup. Cover and cook until the vegetables are tender and the clams open, 6 to 10 minutes.Chop the reserved fennel fronds; stir into the soup. Add chopped (or minced) clams and any clam juice; cook until just heated through, 1 to 2 minutes. Discard any unopened clams before serving.
Step by step:
1. Heat oil in a Dutch oven over medium heat.
2. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 5 to 7 minutes. Stir in tomatoes, broth, wine and pepper. Bring to a boil over high heat, reduce heat to medium and simmer for 5 minutes.
3. Add potatoes and return to a simmer over medium heat.
4. Place the clams in the shell on top of the simmering soup. Cover and cook until the vegetables are tender and the clams open, 6 to 10 minutes.Chop the reserved fennel fronds; stir into the soup.
5. Add chopped (or minced) clams and any clam juice; cook until just heated through, 1 to 2 minutes. Discard any unopened clams before serving.
Nutrition Information:
covered percent of daily need
