Manhattan (red) clam chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fat-free chicken broth |
| 2 | cups | Diced potatoes |
| ½ | cup | Diced carrots |
| ½ | cup | Diced celery |
| ½ | cup | Diced onion |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Black pepper |
| 4 | cans | Minced clams; with juices (6 |
| ; 1/2-ounce) | ||
| 1½ | cup | Chopped fresh tomatoes; or canned diced |
| ; tomatoes | ||
| 1 | can | Tomato sauce; (8-ounce) |
| ¼ | cup | Snipped parsley; loosely packed |
Directions
In a large saucepan combine the chicken broth, potatoes, carrots, celery, onion, garlic, thyme, oregano, and pepper. Bring to a boil. Reduce the heat and cover and cook about 20 minutes until the vegetables are tender. Stir in the undrained clams, tomatoes, and tomato sauce. Heat until bubble. Stir in the parsley and serve.
Recipe from Stealth Health by Evelyn Tribole and aired on Tuesday, January 12, 1999.
Makes 6 servings (1½ cups each) GMT RECIPES
WFAA-TV, Inc A subsidiary of A.H. Belo Corporation MC formatted using NTS & MC Buster on 01/15/99 Recipe by: Stealth Health by Evelyn Tribole Converted by MM_Buster v2.0l.