Manhattan Clam Chowder Recipe

This simple and delicious clam and potato stew is perfect for a comforting meal. It combines the natural sweetness of clams with the heartiness of potatoes and the freshness of vegetables. Follow the easy steps to create a dish thats both satisfying and light!

Ingredients

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

Directions

1. Chop the clams, reserving the juice. Set the clams aside for later use. Strain the clam juice through a fine mesh to remove any shell fragments. Measure the juice and add enough water to make 1 cups of liquid in total.
2. In a large saucepan, combine the clam juice mixture, the tomato and clam juice cocktail, chopped potatoes, bell peppers, green onions, and black pepper. Bring to a boil over medium-high heat.
3. Once the mixture reaches a boil, reduce the heat to low, cover the saucepan, and let the ingredients simmer for about 15 minutes, or until the potatoes are just tender.
4. Stir in the undrained can of Italian-style diced tomatoes and chopped clams. Continue to cook for a few more minutes until the stew is heated through and all the flavors are well combined.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.