Manhattan Clam Chowder

Try this hearty chowder full of carrots, tomatoes, potatoes, and clams that can be easily made in a slow cooker.

Yield

9 servings

Serving size

8 ounces (1 cup)

Rating

3.64 of 5 (53 ratings)

Food groups

• Protein Foods: 1 1/2 ounces
• Vegetables: 3/4 cups

Ingredients

• 1 1/2 cups potatoes, sliced
• 3 medium celery stalks, washed & sliced
• 1 large onion, chopped
• 1/2 cup low-sodium tomato puree
• 1 1/2 cups carrots, washed and sliced
• 2 cans (6.5 ounces each) clams, chopped and drained
• 1 1/2 teaspoons dried thyme
• 1 bay leaf
• 2 dashs black peppercorns
• 1 1/2 cups water
• 2 cups low-sodium tomato juice
• 1 tablespoon dried parsley flakes

Directions

1. Wash hands with soap and water.
2. Scrub potatoes well to remove any eyes or blemishes.
3. In a slow cooker, combine all ingredients; stir.
4. Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
5. Remove bay leaf and peppercorns before serving.

Nutrition per serving

Recipes you may also like

• Rainbow Veggie Salad
• Zesty Lemon Fish
• Fiesta Hummus
• Baked Fish with Creole Sauce
• Cooked Beans
• Baked Chicken
• Spicy Southern Barbecued Chicken
• Salmon Spread

Source

Recipe by: Eat Smart New York! — Cornell University Cooperative Extension

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/manhattan-clam-chowder. Federal works are public domain in the United States.

This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.