Manhattan Clam Chowder Print Email

This garlicky tomato seafood soup, can be put together quickly with mostly pantry ingredients.

4 slices bacon, chopped
1/2 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, pushed through a press
1/2 teaspoon dried thyme
1 can (14 1/2 ounces) stewed tomatoes, chopped
1 medium zucchini, cut into 1/2" cubes
1 can (14 1/2 ounces) vegetable broth
1 bottle (8 ounces) clam juice
2 cans (6 1/2 ounces each) chopped clams, undrained
Salt and pepper
2 tablespoons chopped fresh parsley

1. In a large soup pot over medium heat, cook bacon until fat is released. Add onion, celery, garlic and thyme. Cook 8 minutes, stirring occasionally, until vegetables are softened.

2. Stir in tomatoes, zucchini, broth and clam juice. Cook 10 minutes, until zucchini is tender. Add clams with their juice. Cook 1 minute, to heat through. Season to taste with salt and pepper. Sprinkle with parsley before serving.

Servings: 6
Prep time: 15 minutes
Bake/Cook time: 25 minutes

Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 6 grams
Fat: 5.5 grams
Calories: 97

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