June 18, 2018
Manhattan Clam Chowder Soup
Recipe

Manhattan Shellfish Chowder

by Berkeley Wellness  

James Beard once called Manhattan clam chowder “a vegetable soup that accidentally had some clams dumped into it.” Indeed many Manhattan chowders seem to be just that. Our version starts with fresh littleneck clams in the shell and sea scallops and lets them dominate in an herbed tomato and white wine broth. (If you prefer to have more vegetables, feel free to add carrots and celery.)

Ingredients:

  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • ¾ cup dry white wine or water
  • 1 dozen littleneck clams, well scrubbed
  • ¾ pound all-purpose potatoes, peeled and cut into ½-inch cubes
  • 2 cups water
  • 2 cans (14½ ounces each) no-salt-added stewed tomatoes, chopped with their juice
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¾ pound sea scallops, halved horizontally

Directions

1. In a Dutch oven or flameproof casserole, combine the onion, garlic, wine, and clams. Bring to a boil over moderate heat, cover, and cook, shaking the pan occasionally, for 5 to 10 minutes, or until all the clams have opened. Remove the skillet from the heat. (Discard any clams that do not open.) Remove the clams from the pan. When cool enough to handle, remove the clam meat from the shells, coarsely chop, and set aside. Discard the shells.

2. Add the potatoes and water to the pan and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are firm-tender, about 5 minutes.

3. Add the tomatoes and their juice, the oregano, and salt, and return to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the potatoes are tender.

4. Add the scallops to the pan, cover, and cook for 2 minutes, or until they are almost cooked through. Return the clam meats to the pan and cook just until heated through, about 30 seconds.

Makes 4 servings.

Nutrition per serving: 260 calories, 1g total fat (0g saturated), 5g dietary fiber, 32g carbohydrate, 21g protein, 325mg sodium.

A good source of: potassium, selenium, vitamin B12, vitamin B6, vitamin C.