Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 411 grams Italian-style diced tomatoes; 237 milliliters tomato and clam juice cocktail; 1 pint shucked clams; 237 milliliters chopped green bell pepper; 59 milliliters chopped green onions; 0 teaspoons ground black pepper; 2 potatoes, cleaned and chopped

Manhattan Clam Chowder might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 70 calories, 4g of protein, and 0g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have potatoes, green onions, shucked clams, and a few other ingredients on hand, you can make it. It is a very affordable recipe for fans of American food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Clam Juice

Clams

Juice

Water

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.

Ingredients you will need

Juice Cocktail

Bell Pepper

Black Pepper

Clam Juice

Green Onions

Potato

Tomato

Equipment you will use

Sauce Pan

Stir in the undrained tomatoes and the chopped clams and heat through.

Ingredients you will need

Tomato

Clams

Equipment

Sauce Pan

Ingredients

Servings:

411grams

Italian-style diced tomatoes 237milliliters

tomato and clam juice cocktail 1pint

shucked clams 237milliliters

chopped green bell pepper 59milliliters

chopped green onions 0teaspoons

ground black pepper 2

potatoes, cleaned and chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.