Zesty Manhattan Clam Chowder

5.0
(3)
3 Reviews
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This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.

Submitted by Mike the Revelator
Published on June 19, 2020
Prep Time:
40 mins
Cook Time:
2 hrs 12 mins
Total Time:
2 hrs 52 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 (14.5 ounce) cans Italian-style diced tomatoes

  • 2 (14.5 ounce) cans crushed tomatoes

  • 4 cups diced potatoes

  • 2 cups chopped onions

  • 3 carrots, chopped

  • 1 large green bell pepper, chopped

  • 1 large red bell pepper, chopped

  • 4 stalks celery, chopped

  • 2 jalapeno peppers, chopped

  • 3 cups water

  • 3 cubes chicken bouillon

  • 2 cubes beef bouillon

  • 1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)

  • 1 tablespoon white sugar

  • 1 teaspoon thyme leaves

  • 1 teaspoon chili powder

  • 1 teaspoon garlic salt

  • ½ teaspoon ground black pepper

  • 1 bay leaf

  • 4 (6.5 ounce) cans chopped clams

  • 1 cup skim milk

  • 3 tablespoons all-purpose flour

Directions

  1. Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.

  2. Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.

  3. Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.

  4. Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

Cook's Note:

For more kick, add 1/4 cup Frank's(R) Hot Sauce or 2 more jalapeno peppers.

Nutrition Facts (per serving)

383 Calories
3g Fat
60g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 63mg 21%
Sodium 2064mg 90%
Total Carbohydrate 60g 22%
Dietary Fiber 8g 28%
Total Sugars 17g
Protein 31g 63%
Vitamin C 99mg 110%
Calcium 219mg 17%
Iron 29mg 160%
Potassium 1855mg 39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.