Oh man, do I have a recipe for you that will knock your socks off – Manhattan Clam Chowder! Don’t get me wrong, I love a good New England Clam Chowder, but sometimes you just need something a little different, ya know? And this recipe is not only delicious, but it’s also low carb!
First up, we’ve got this Easy Manhattan Clam Chowder Recipe from Low Carb Maven. Talk about a soup that’s easy on the waistline! But don’t let that fool you, it’s still packed full of flavor. Just look at those gorgeous chunks of clams and vegetables in the picture. To start, you’ll need:
– 4 slices of bacon, chopped
– 1 onion, chopped
– 2 stalks of celery, chopped
– 1 green bell pepper, chopped
– 2 cloves of garlic, minced
– 2 cans of diced tomatoes
– 1 bottle of clam juice
– 1 cup of water
– 1/4 tsp of dried thyme
– 1/4 tsp of dried oregano
– 1 tsp of salt
– 1/4 tsp of black pepper
– 2 cans of clams, drained
– 2 tbsp of chopped parsley
In a large pot, cook the bacon until crispy. Remove the bacon with a slotted spoon and set it aside. In the same pot with the bacon grease, add the onion, celery, and green bell pepper. Cook until the vegetables are softened, then add in the garlic and cook for another 30 seconds. Add in the diced tomatoes, clam juice, water, thyme, oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes. Add in the clams and parsley and let it cook for another 5 minutes. Serve hot with the crispy bacon bits on top!
And next, we’ve got this Manhattan Clam Chowder Recipe from BettyCrocker.com. This recipe has a slightly different twist with the addition of carrots and potatoes, making it heartier and perfect for a cold winter day. Check out the picture and try not to drool as we go through the ingredients:
– 5 slices of bacon, chopped
– 1 onion, chopped
– 3 carrots, peeled and chopped
– 3 potatoes, chopped
– 4 cloves of garlic, minced
– 3 cups of chicken broth
– 2 cans of stewed tomatoes
– 1 bottle of clam juice
– 2 tbsp of tomato paste
– 1 tsp of dried thyme
– 1 tsp of dried rosemary
– 1 tsp of salt
– 1/2 tsp of black pepper
– 2 cans of clams, drained
– 2 tbsp of chopped parsley
In a large pot, cook the bacon until crispy. Remove the bacon with a slotted spoon and set it aside. In the same pot with the bacon grease, add the onion, carrots, and potatoes. Cook until the vegetables are softened, then add in the garlic and cook for another 30 seconds. Add in the chicken broth, stewed tomatoes, clam juice, tomato paste, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20-25 minutes, or until the vegetables are tender. Add in the clams and parsley and let it cook for another 5 minutes. Serve hot with the crispy bacon bits on top!
So there you have it, folks – two delicious Manhattan Clam Chowder recipes for you to try. Whether you go for the low carb version or the heartier one, you’re sure to be satisfied. Happy cooking!
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