Zesty Manhattan Clam Chowder

Name: Zesty Manhattan Clam Chowder
Prep time: 40 min
Cook time: 132 min
Yield: 8
Ingredients: 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 jalapeño 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; 1/2 teaspoon ground black pepper; 1 bay leaf; 4 (6.5 ounce) cans chopped clams; 1 cup skim milk; 3 tablespoons all-purpose flour

⏱️ Ready in 2h 52m 🥄 Prep 40 min 🔥 Cook 2h 12m 👥 8 servings 👁️ 17 views

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 jalapeños to their individual bowls if they want a zestier chowder.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 40 min

Cook 2h 12m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 383

% Daily Value*

Total Fat 2.6g 3%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 2064mg 90%

Total Carbohydrate 59.5g 22%

Dietary Fiber 7.7g 28%

Total Sugars 16.7g

Protein 31.4g 63%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

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.

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.

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.