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Microwave Manhattan Clam Chowder

SERVES
5
COOK TIME
18 Min

If you think the microwave is just good for heating up canned soups from the supermarket - think again! Try using it to make homemade Manhattan Clam Chowder soup and become a believer!

What You'll Need

  • 2 slices bacon, minced
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium onion, finely chopped
  • 2 medium potatoes, peeled and diced
  • 1 (14-1/2-ounce) can diced tomatoes, undrained
  • 1 bottle (8 ounces) clam juice
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 (6-1/2-ounce) cans chopped clams, undrained

What to Do

  1. Place the bacon in a microwave-safe 3-quart bowl. Cover and microwave at 80% power for 2 minutes, or until crisp.
  2. Add the remaining ingredients except the chopped clams; mix well. Cover, and microwave at 80% power for 14 minutes, or until the vegetables are tender.
  3. Stir in the clams then microwave at 80% power for 1 to 2 minutes, or until heated through. Ladle into bowls and serve.

Notes

Serve this hearty soup with a sprinkle of Parmesan cheese and a slice of crusty Italian bread for dunking.

Nutritional InformationShow More

Servings Per Recipe: 5

  • Amount Per Serving % Daily Value *
  • Calories 119
  • Calories from Fat 13
  • Total Fat 1.5g 2 %
  • Saturated Fat 0.5g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 7.5g 15 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 5.8mg 2 %
  • Sodium 772mg 32 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 4.6g 18 %
  • Sugars 5.5g 0 %

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