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Manhattan Clam Chowder

  • 40minutes
  • 369calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 large onion, diced

  3. 1 medium fennel bulb, cored and diced, fronds reserved

  4. 4 cloves garlic, minced

  5. 1 teaspoon dried thyme leaves

  6. 1 28-ounce can diced tomatoes

  7. 2 14-ounce cans reduced-sodium chicken broth

  8. 3/4 cup white wine

  9. 1/2 teaspoon freshly ground pepper

  10. 3 1/2 cups diced cooked potatoes (see Tips), preferably red-skinned

  11. 24 littleneck or other small clams, scrubbed

  12. 1 pound chopped or minced shucked clams (see Tips)

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 5 to 7 minutes. Stir in tomatoes, broth, wine and pepper. Bring to a boil over high heat, reduce heat to medium and simmer for 5 minutes.

  2. Add potatoes and return to a simmer over medium heat. Place the clams in the shell on top of the simmering soup. Cover and cook until the vegetables are tender and the clams open, 6 to 10 minutes.

  3. Chop the reserved fennel fronds; stir into the soup. Add chopped (or minced) clams and any clam juice; cook until just heated through, 1 to 2 minutes. Discard any unopened clams before serving.

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