MANHATTAN CLAM CHOWDER
Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
- Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
- Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 3 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
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