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Manhattan Clam Chowder
Source: dLife

A hearty, healthy red chowder with with assorted vegetables.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 7 servings
Amount Per Serving
Calories 151.1
Total Carbs 24.6 g
Dietary Fiber 4.1 g
Sugars 6.0 g
Total Fat 2.2 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 602.7 mg
Protein 8.8 g
Sodium 550.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  minced canned clams
1 cup  vegetable juice, low sodium
14 1/2 oz  Tomatoes, stewed, unsalted, canned
12 oz  small potatoes
1 1/4 cup  fresh mushrooms
0 3/4 cup  fresh chopped celery
0 3/4 cup  fresh chopped onion
0 1/2 cup  sliced carrots
1 tsp  ground thyme
1 tsp  dried parsley
0 1/4 tsp  black pepper
1 tbsp  extra virgin olive oil
  1. Drain the clams, reserving the juice. Set the clams aside. Pour the clam juice into a measuring cup and add the amount of water it takes to bring the volume to 1 1/2 cups.
  2. Pour the clam juice mixture into a 3-quart pot and add the remaining ingredients, excluding the clams and olive oil. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes until the vegetables are tender and the flavors are well blended.
  3. Add the clams and olive oil to the soup and simmer for 1-2 minutes until thoroughly heated.
  4. Serve hot.

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