Manhattan Clam Chowder 🍲

Name: Manhattan Clam Chowder
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion; 2 stalks celery; 2 carrots; 3 cloves garlic; 2 potatoes; 28 oz canned tomatoes; 2 cups chicken stock; 20 oz canned clams; 1 tsp dried thyme; 2 bay leaves

The tomato-based classic, briny clams and tender vegetables in a light, herby red broth that eats like the seashore.

40 min · Comfortable · 250 cal · 16g protein · $2.60/serving · American

Healthy Light Meals

40minutes

4servings

250calories

16gprotein

$2.60per serving

Ingredients (serves 4)

2 tbsp olive oil
1 onion
2 stalks celery
2 carrots
3 cloves garlic
2 potatoes
28 oz canned tomatoes
2 cups chicken stock
20 oz canned clams
1 tsp dried thyme
2 bay leaves

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Instructions

1
Dice the onion, celery, and carrots. Heat the olive oil in a large pot over medium heat and cook the vegetables until softened, about 7 minutes.
2
Add minced garlic and cook 1 minute until fragrant.
3
Drain the clams, reserving their juice. Add the clam juice, canned tomatoes with their liquid, stock, diced potatoes, thyme, and bay leaves.
4
Bring to a boil, then simmer uncovered until the potatoes are tender, about 15 minutes.
5
Stir in the clams and simmer 3 minutes, just until heated through so they stay tender.
6
Discard the bay leaves, season with salt and black pepper, and serve with crackers.