Spicy Manhattan Clam Chowder
Source of Recipe
3 fat chicks
Recipe Introduction
4 servings
5 points each
List of Ingredients
1 pint shucked clams or 2(6 1/2 oz) can minced clams
4 slices bacon
1 c chopped onion
1 c chopped celery
1/2 c chopped green sweet pepper
1/2 c red sweet pepper
1/4 c chopped carrots
2 TBS chopped shallots
1 (14 1/2 oz) can tomatoes, diced
2 c potatoes peeled, finely chopped
1 c canned fat free chicken broth
1/2 tsp dried basil, crushed
1/8 to 1/4 tsp ground red pepper
1/8 tsp ground black pepper
2 TBS snipped parsleyRecipe
Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell.(Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1 1/2 c. Set aside. In a large saucepan cook bacon until crisp. Remove, reserving 2 TBS drippings. Drain bacon on paper towels; crumble. Set bacon aside. Cook onion, celery, green pepper, red pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, and both peppers. Bring to boiling; reduce heat. Cover and simmer for 20-25 mins. or until vegetables are tender. Stir in clams. Return to boiling; reduce heat. Cook 1-2 mins. more. Sprinkle each serving with cooked bacon and parsley.
cal 292, fat 5g, protein 32g, fiber 4g, sodium 512mg, carbs 32g
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