Simple Manhattan Clam Chowder
A quick, simple spin on traditional clam chowder using canned clams and tomatoes. This is the perfect mid-week meal with simple pantry items. With lots of protein and veggies, it's also a square meal (in a round bowl).
Prep Time12 mins
Cook Time23 mins
- 2 teaspoons olive oil
- 1 cup Onion chopped finely
- 1 tsp garlic minced, about 2 cloves 1 tbsp Italian spice
- 14 ounces can baby clams
- 4 cups Veggie or chicken stock
- 2 carrots chopped finely
- 2 celery stalks chopped finely
- 2 small potatoes peeled and diced
- 28 ounces (1 large can) of diced tomatoes
- 2 cups chopped spinach I used frozen
- Salt and pepper to taste.
- 1 dash of hot sauce
In large pot, heat oil over medium heat; cook onions, garlic, and Italian seasoning, stirring occasionally, for about 5 minutes or until translucent.
Add the carrots, celery, potatoes and red pepper and cook for another 3 minutes.
Add the soup stock, cover and cook for 10 minutes or until potatoes are almost tender.
Meanwhile, open the can of clams and drain the clam juice into the pot, but not the clams yet!
Add tomatoes and bring to boil. Reduce heat to medium-low; simmer for 5 minutes.
Stir in reserved clams and spinach; cook just until spinach is wilted and clams are hot. Stir in hot pepper sauce and salt and pepper to taste.
Protip: frozen spinach! You'll never have to worry about tossing dead spinach ever again.
Serving: 1bowl | Calories: 160kcal | Carbohydrates: 16.6g | Protein: 14.3g | Fat: 4.4g | Saturated Fat: 0.6g | Cholesterol: 33mg | Fiber: 2g | Sugar: 2.6g