Monday, February 1, 2010

Manhattan Clam Chowder

Recipe inspired by:
The South Beach Diet Cookbook
Menu of Joe's Stone Crab


  • 1/2 tablespoon bacon fat or cooking oil
  • 1/2 cup ham
  • 2/3 cup potatoes, chopped
  • 1/3 cup onion, chopped
  • 2/3 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 12 oz. chopped clams
  • 1/2 cup clam juice
  • 1 1/4 canned diced tomatoes with juice
  • 3 teaspoons tomato paste
  • 2 teaspoons ketchup
  • 2 teaspoons Magi seasoning
  • 1/2 teaspoon Mrs. Dash original seasoning
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • 1 red bell pepper , chopped
  • salt
  • pepper


Heat oil in dutch oven or large pot. Add the potatoes and ham, also, add about 2 tablespoons of water, cook potatoes until halfway done. Add the onion, carrot, celery, clams, clam juice, diced tomatoes, tomato paste, ketchup, Magi seasoning, and Mrs. Dash. Allow to cook uncovered for 20 minutes on simmer.

In a cup, mix the cornstarch and 2 tablespoons cold water to make a paste. Add to the soup. All 5 minutes to cook. Add the red peppers and cook for a few more minutes.

Add salt and pepper to taste.

Notes & Tips

The original recipe calls for browning salt pork in a kettle or pot, I chose not to use salt pork, instead I used just a little bit of leftover bacon fat and ham. If I had to change this recipe I would add more seafood and change it from a clam chowder to a seafood chowder. I served this with whole wheat crackers.



Nutrition Facts:

Makes 3 servings
214 calories, 1g fat, 18g protein, 36 carbohydrates, 6g fiber

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