Manhattan Clam Chowder
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Ingredients
- 3 celery (stalks, medium - washed & sliced)
- 1 onion (large, chopped)
- 1/2 cup tomato puree (low sodium)
- 1 1/2 cups potatoes (sliced)
- 1 1/2 cups carrot (washed and sliced)
- 2 cans clams (6 1/2 ounces each, chopped, drained)
- 1 1/2 teaspoons thyme (dried)
- 1 bay leaf
- 2 dashes black peppercorns
- 1 1/2 cups water
- 2 cups tomato juice (low sodium )
- 1 tablespoon parsley flakes (dried)
Instructions
- Wash hands with soap and water.
- Scrub potatoes well to remove any eyes or blemishes.
- In a slow cooker, combine all ingredients; stir.
- Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
- Remove bay leaf and peppercorns before serving.
Nutrition
| Calories | 96 |
|---|---|
| Protein | 9 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 16 mg |
| Sodium | 346 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eat Smart New York! Cornell University Cooperative Extension