Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion; 2 stalks celery; 2 carrots; 3 cloves garlic; 2 potatoes; 28 oz canned tomatoes; 2 cups chicken stock; 20 oz canned clams; 1 tsp dried thyme; 2 bay leaves

40minutes

4servings

$2.60per serving

16gprotein

Dinner · American

The tomato-based classic, briny clams and tender vegetables in a light, herby red broth that eats like the seashore.

250 calories · Comfortable · American · Dinner

Healthy Light Meals

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Recipe code LYJVSM · enter it in Anychef

Ingredients

11 ingredients · serves 4about $10.40

2 tbsp olive oil
1 onion
2 stalks celery
2 carrots
3 cloves garlic
2 potatoes
28 oz canned tomatoes
2 cups chicken stock
20 oz canned clams
1 tsp dried thyme
2 bay leaves

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Instructions

Step 1 of 6
Dice the onion, celery, and carrots. Heat the olive oil in a large pot over medium heat and cook the vegetables until softened, about 7 minutes.
Step 2 of 6
Add minced garlic and cook 1 minute until fragrant.
Step 3 of 6
Drain the clams, reserving their juice. Add the clam juice, canned tomatoes with their liquid, stock, diced potatoes, thyme, and bay leaves.
Step 4 of 6
Bring to a boil, then simmer uncovered until the potatoes are tender, about 15 minutes.
Step 5 of 6
Stir in the clams and simmer 3 minutes, just until heated through so they stay tender.
Step 6 of 6
Discard the bay leaves, season with salt and black pepper, and serve with crackers.