Manhattan Clam Chowder

This is a very zesty and flavorful soup!

Original recipe makes 8 servings

Ingredients

1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

  • PREP

    20 mins

  • COOK

    25 mins

  • READY IN

    45 mins

Directions

  1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
  2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
  3. Stir in the undrained tomatoes and the chopped clams and heat through.

Nutrition

Calories: 82 kcal
Carbohydrates: 15.8 g
Cholesterol: 5 mg
Fat: 0.2 g
Fiber: 2.1 g
Protein: 3.9 g
Sodium: 203 mg

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