Manhattan Clam Chowder from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
- Serves: 4
- 2 x 6½-ounce cans of minced clams
- low fat cooking spray
- 2 medium stalks celery, chopped
- 1 medium carrot, peeled and chopped
- 1 small onion, chopped
- 1 x 8-ounce can of clamato juice
- 2 cups of red potatoes, chopped
- 1 teaspoon dried thyme, crushed
- ¼ teaspoon cayenne pepper
- fresh ground pepper, to taste
- 1 x 14½-ounce can diced tomatoes, undrained
- Drain the clams but reserve the juice from the cans into a measuring cup and if necessary, add water until you have 1½ cups of liquid, then set aside.
- Spray a large saucepan with lowfat cooking spray. Raise heat to medium-high heat then sauté celery, carrot, and onion until crisp-tender (about 3 – 4 minutes)
- Stir in reserved clam juice, canned clamato juice, potatoes, thyme, cayenne and black pepper. Raise heat to bring to boiling then reduce heat to medium-low. Cover and simmer for 10 minutes.
- Add the tomatoes and minced clams, raise heat again to bring to boiling then reduce heat and simmer for 2 – 3 minutes before serving.
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