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Manhattan Clam and Potato Chowder

Manhattan Clam and Potato ChowderA microwave recipe, courtesy of the Idaho Potato Commission.

Recipe Ingredients:

2 Idaho potatoes, peeled and diced
1/4 cup celery, thinly sliced
1 carrot,( medium) peeled and chopped 1 onion,(small) chopped
1/2 teaspoon dried whole thyme
1 (8-ounce) bottle clam juice
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (6 1/2-ounce) can minced clams, undrained

Cooking Directions:

  1. Combine potatoes, celery, carrot, onion, thyme, clam juice and tomatoes in a deep 3-quart microwave-safe casserole dish; cover with microwavable plastic wrap and microwave at HIGH 15 to 18 minutes, or until potatoes are tender, stirring every 5 minutes.
  2. Stir in clams; cover and microwave at HIGH 2 to 3 minutes, or until thoroughly heated.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 183; Total Fat: 1g; Cholesterol: 18mg; Total Carbs: 36g; Protein: 10g; Sodium: 437mg.

Recipe and photograph courtesy of the Idaho Potato Commission.