Manhattan Clam Chowder

This is a very zesty and flavorful soup!

Step: 1

Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.

Step: 2

Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.

Step: 3

Stir in the undrained tomatoes and the chopped clams and heat through.

Per Serving: 82 calories; protein 3.9g; carbohydrates 15.8g; fat 0.2g; cholesterol 5.1mg; sodium 202.5mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.