Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 454 grams 1/2 cups chopped peeled baking potato (about; 0 teaspoons black pepper; 2 cloves teaspoon bottled minced garlic (about; 822 grams diced tomatoes, undrained; 227 grams clam juice; 369 grams chopped clams, undrained; 2 Tbsps chopped fresh parsley; 1 Tbsp olive oil; 237 milliliters chopped onion; 1 teaspoon dried oregano; 237 milliliters water

Manhattan Clam Chowder might be a good recipe to expand your soup collection. This recipe makes 6 servings with 142 calories, 5g of protein, and 3g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. If you have clams, tomatoes, water, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil in a large saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onion and garlic; saut 2 minutes.

Ingredients you will need

Garlic

Onion

Add potato and next 5 ingredients (potato through clam juice); bring to a boil. Cover and cook 15 minutes or until potato is tender. Stir in clams; cook 3 minutes. Ladle into soup bowls; sprinkle with parsley.

Ingredients you will need

Clam Juice

Parsley

Potato

Clams

Soup

Equipment you will use

Bowl

Ladle

Equipment

Sauce Pan

Bowl

Ladle

Ingredients

Servings:

454grams

1/2 cups chopped peeled baking potato (about 0teaspoons

black pepper 2cloves

teaspoon bottled minced garlic (about 822grams

diced tomatoes, undrained 227grams

clam juice 369grams

chopped clams, undrained 2Tbsps

chopped fresh parsley 1Tbsp

olive oil 237milliliters

chopped onion 1teaspoon

dried oregano 237milliliters

water

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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.