Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

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Manhattan Clam Chowder

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SERVES: 6

COOK TIME: 1 Hr

This classic Manhattan Clam Chowder is chock-full of rich tomato taste and loads of flavorful canned baby clams. It's like a trip to the seashore without leaving home!

What You'll Need

2 tablespoons vegetable oil
1 large onion, chopped
2 ribs celery, chopped
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and diced
2 (14-1/2-ounce) cans diced tomatoes, undrained
2 (10-ounce) cans baby clams, undrained
2 (8-ounce) bottles clam juice
2 tablespoons real bacon bits
1 teaspoon dried thyme

What to Do

In a 6-quart soup pot, heat oil over medium heat until hot but not smoking. Add onion, celery, and carrots and saute 5 to 7 minutes, or until onions are tender, stirring frequently.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve.