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Manhattan Clam Chowder

Featured in the Honolulu Star-Advertiser on April 27, 2016.
Recipe compliments of retired Chief Lee Donohue, HPCF President.

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Ingredients:

Manhattan Clam Chowder

  • 1 pound diced bacon
  • 1/2 large onion, diced
  • 4 (6.5 ounce) cans chopped clams, liquid drained
  • Salt and pepper to taste
  • 2 (10.75 ounce) cans condensed tomato soup
  • 2 (10.75 ounce) cans potato soup
  • 4 cups water
  • 1 bunch parsley, chopped
  • 1 teaspoon thyme leaves
  • 1 large potato, peeled and diced into 1/2" cubes

Directions:

  1. In a large pot, cook bacon and onion until bacon is crisp and onion is tender; drain.
  2. Mix in remaining ingredients and heat through, stirring occasionally.

Makes 8 servings.

Tip: If you would like to substitute fresh herbs for dried, you generally would use three times the amount of fresh herbs as dry as dried herbs are generally more potent and concentrated.

Approximate Nutrient Analysis per serving (not including salt to taste):
230 calories, 10 g fat, 3 g saturated fat, 30 mg cholesterol, 1100 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g sugar, 13 g protein

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