Spicy Manhattan-Style Clam Chowder

1. 1

   Place the Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeño peppers into a large stockpot.

2. 2

   Bring water to a boil in a small saucepan, then stir in the chicken bouillon and beef bouillon cubes until they dissolve. Pour this over the tomato mixture in the stockpot.

3. 3

   Stir the clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook the chowder, stirring occasionally, until the potatoes are very tender, about 1 hour 30 minutes.

4. 4

   In a separate saucepan, combine the clams, milk, and flour; cook and stir over low heat until the clams are heated through, about 7 minutes. Stir this into the stockpot and simmer until the flavors blend, about 30 minutes.

• Calories 323.49 kcal Moderate
• Protein 13.49 g Good Source
• Carbs 63.1 g Moderate
• Total Fat 2.95 g Low Source
• Saturated Fat 0.39 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 9.22 mg Low Source
• Sodium 1992.42 mg High
• Fiber 10.08 g Good Source
• Sugar 26.28 g High
• Added Sugar 3.88 g Moderate
• Calcium 161.63 mg Moderate
• Iron 4.57 mg Good Source
• Potassium 1387.53 mg Good Source
• Vitamin A 222.48 mcg_rae Good Source
• Vitamin C 41.24 mg Good Source
• Vitamin D 0.16 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅