Manhattan Clam Chowder
Serves: 6
Load up on healthy lycopene with this tomato-based seafood stew.
Ingredients
1 tablespoon canola oil
1/2 cup chopped onion
1/2 cup chopped bell pepper (any color)
1 medium potato, peeled and chopped
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon paprika
1/8 teaspoon salt
1 can (14 1/2 ounces) petite diced tomatoes
1 tablespoon tomato paste
1 can (14 1/2 ounces) vegetable broth or fat-free reduced-sodium chicken broth
1 container (6 ounces) baby clams or littleneck clams, drained
Directions
1. In a pot over medium heat, warm the oil. Add the onion, pepper, potato, celery, thyme, paprika, and salt. Cook, stirring, for about 5 minutes, or until the vegetables start to soften. Add the tomatoes, tomato paste, and broth. Simmer for 10 minutes. Add the clams. Heat gently just until hot.
1. In a pot over medium heat, warm the oil. Add the onion, pepper, potato, celery, thyme, paprika, and salt. Cook, stirring, for about 5 minutes, or until the vegetables start to soften. Add the tomatoes, tomato paste, and broth. Simmer for 10 minutes. Add the clams. Heat gently just until hot.
Nutritional Facts per serving
CALORIES 82.9 CAL
FAT 2.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 9.6 MG
SODIUM 388.1 MG
CARBOHYDRATES 8.3 G
TOTAL SUGARS 4.2 G
DIETARY FIBER 2.3 G
PROTEIN 5.4 G
CALORIES 82.9 CAL
FAT 2.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 9.6 MG
SODIUM 388.1 MG
CARBOHYDRATES 8.3 G
TOTAL SUGARS 4.2 G
DIETARY FIBER 2.3 G
PROTEIN 5.4 G
Sounds yummy
ReplyDeletegreat blog