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Classic Manhattan Clam Chowder

Photo: Rodale Images Rodale Inc.
Bacon and hot-pepper sauce pump up the usual tomato-clam flavors in this delightful rendition of the famous New York-style chowder. The recipe calls for easy-to-use canned clams, but you could substitute two dozen littleneck clams if you prefer.

Ingredients

Serves: Prep:  20min |Cook: 43min |Total: 1hr 3min
              

Directions

1.
Cook the bacon in a large saucepan over medium heat until crisp. Transfer to a plate lined with paper towels. Crumble into a small bowl. Set aside.
2.
Add the celery, onion, and garlic to the bacon drippings in the saucepan. Cook, stirring occasionally, for 5 minutes, or until the onion and celery are tender.
3.
Drain the juice from the clams into a small bowl. Set the clams aside and add the juice to the onion mixture. Stir in the bottled clam juice, potato, carrots, thyme, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
4.
stir in the tomatoes (with juice). Bring to a boil over high heat. Reduce the heat to low, add the reserved clams, cover, and simmer for 8 minutes. Discard the bay leaf. Season with the hot-pepper sauce. Stir in the bacon.

Nutritional Facts per serving

CALORIES 211.8 CAL

FAT 5.4 G

SATURATED FAT 1.8 G

CHOLESTEROL 25.8 MG

SODIUM 983.4 MG

CARBOHYDRATES 30.9 G

TOTAL SUGARS 7.3 G

DIETARY FIBER 5.6 G

PROTEIN 11.9 G
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