Manhattan Clam Chowder
There's long been a feud between Manhattan's tomato-based clam chowder and the cream-based New England clam chowder. No matter which you prefer, you can't deny that this easy clam chowder will put dinner on the table before you can finish the debate.
Tips: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. One 20-ounce bag contains about 3 1/2 cups.
Instead of shucking pounds of fresh clams for this tomato-based chowder, we use clams that have already been shucked and chopped, then add a few whole clams in their shell to make it special. Shucked clams are available by the pound in the seafood department in large supermarkets. If you can't find them, use canned clams.
1 1/2 starch, 2 vegetable, 4 lean meat, 1/2 fat