ITALIAN MANHATTAN CLAM CHOWDER

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Italian Manhattan Clam Chowder image

I prefer the tomato-based "Manhattan" clam chowders over the more common New England ones. This one is from a Hawaiian Electric Company cookbook.

Provided by Chilicat

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 (6 1/2 ounce) cans minced clams, including liquid
3/4 cup celery, chopped
1/2 cup green onion, chopped
1 tablespoon butter
2 1/2 cups water
1 (14 1/2 ounce) can stewed tomatoes, including liquid
1 cup carrot, chopped
1 chicken bouillon cube
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup small shell pasta

Steps:

  • Drain clams, saving liquid.
  • In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
  • Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally.
  • Add clams; heat through.

Nutrition Facts : Calories 198.4, Fat 3.7, SaturatedFat 1.4, Cholesterol 46.3, Sodium 396.6, Carbohydrate 22.2, Fiber 2.2, Sugar 4.9, Protein 18.9

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