Serves: 4
1. Cook bacon and onion in Dutch oven over medium heat, stirring occasionally, until bacon is crisp and onion is tender drain off fat.
2. Stir in clams and clam liquor, potatoes, celery and water. Heat to boiling reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
3. Stir in remaining ingredients, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling, stirring occasionally.
*1 pint shucked fresh clams with their liquor can be substituted for the canned clams. Chop clams and stir in with the potatoes in step 2.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 155 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 30mg Sodium 550mg Carbohydrate 23g (Dietary Fiber 3g) Protein 14g % DAILY VALUE: Vitamin A 12% Vitamin C 28% Calcium 8% Iron 72% DIET EXCHANGES: 1 Starch 1 Very Lean Meat 2 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Manhattan Clam recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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