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Manhattan Clam Chowder

Categories: Low-calorie
Type: Soups and Stews

This version of the classic big-city clam chowder adds some tasty extras, like bacon bits!

Serves: Serves: 4 (1 1/2 cups)


  • 1 cup chopped onion
  • 1 cup diced celery
  • 2 cups (10 ounces) diced raw potatoes
  • 1 1/2 cups water
  • 1 cup (one 8-ounce can) tomatoes, chopped and undrained
  • 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  • 3 tablespoons Hormel Bacon Bits
  • 1 (4.5-ounce drained weight) can minced clams, undrained

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  1. In a large saucepan, combine onion, celery, potatoes, and water. Bring mixture to a boil.
  2. Stir in undrained tomatoes. Lower heat, cover, and simmer for 15 minutes or until vegetables are tender.
  3. Add mushroom soup, bacon bits, and undrained clams. Mix well to combine.
  4. Continue simmering for 6 to 8 minutes or until mixture is heated through, stirring occasionally.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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