Serves: 6
Total Calories: 174
1. Cook bacon in large saucepan over medium heat until crisp. Remove bacon from saucepan drain on paper towels. Set aside. Reserve 2 tablespoons drippings in saucepan.
2. Add onions, celery and bell pepper to drippings cook and stir until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved clam liquid, tomatoes and bay leaf. Bring to a boil. Reduce heat to low cover and simmer 25 to 35 minutes or until vegetables are tender.
3. Remove bay leaf. Stir in clams. Cook until thoroughly heated, stirring frequently. Do not boil. Sprinkle bacon over each serving.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 220 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 730 mg 30% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 15 g * Vitamin A: 130% * Vitamin C: 45% * Calcium: 10% * Iron: 70% * Dietary Exchanges: 1 Starch, 1 Vegetable, 1 1/2 Very Lean Meat, 1 1/2 Fat or 1 Carbohydrate, 1 Vegetable, 1 1/2 Very Lean Meat, 1 1/2 Fat
This Manhatten Clam Chowder recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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