Ingredients
3 celery (stalks
medium - washed & sliced)
1 onion (large
chopped)
1/2 cup tomato puree (low sodium)
1 1/2 cups potatoes (sliced)
1 1/2 cups carrot (washed and sliced)
2 cans clams (6 1/2 ounces each
chopped
drained)
1 1/2 teaspoons thyme (dried)
1 bay leaf
2 dashes black peppercorns
1 1/2 cups water
2 cups tomato juice (low sodium )
1 tablespoon parsley flakes (dried)
Steps
Wash hands with soap and water.
Scrub potatoes well to remove any eyes or blemishes.
In a slow cooker, combine all ingredients; stir.
Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
Remove bay leaf and peppercorns before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 96 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 16 mg |
| Sodium | 346 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars included | 1 g |
| Protein | 9 g |
| Vitamin D | 0 mcg |
| Calcium | 54 mg |
| Iron | 2 mg |
| Potassium | 421 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Manhattan Clam Chowder. Recipe source: Eat Smart New York! Cornell University Cooperative Extension. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.