Manhattan clam chowder

Recipe Information

Ingredients

• 1 pound shucked clams, chopped

• 24 littleneck clams, scrubbed

• 1 tablespoon extra-virgin olive oil

• 1 large onion, diced

• 1 medium fennel bulb, cored and diced, fronds reserved

• 4 cloves garlic, diced

• 1 teaspoon dried thyme leaves

• 1 can (28 ounce) diced tomatoes

• 2 cans (14 ounce each) low-sodium chicken broth

• 3/4 cup white wine

• 1/2 teaspoon black pepper

• 3 1/2 cups potatoes, diced and cooked

Directions

• Add the olive oil to a Dutch oven over medium heat and cook the fennel, onion, garlic, and thyme for 5-7 minutes, stirring until the onions are translucent and turning light brown.

• Add the diced tomatoes, chicken broth, wine, and black pepper, and increase heat to bring to a boil.

• Reduce heat, add the potatoes, cover, and simmer 5 minutes. Stir in the shucked clams, cover, and cook another 10-15 minutes or until the vegetables are tender and the clams open.

• Chop the reserved fennel fronds and stir into soup. Add the chopped clams and continue cooking for 1-2 minutes.

• Discard any unopened clams before serving.

Nutrition (per serving)

• Calories: 369 cal

• Total fat: 5g

• Saturated fat: 1g

• Monounsaturated fat: 2g

• Cholesterol: 76mg

• Sodium: 650mg

• Potassium: 1,734mg

• Carbohydrate: 41g

• Fiber: 5g

• Protein: 35g