Manhattan Clam and Potato Chowder

Chock-full of Idaho Potatoes and crunchy vegetables, just serve with a loaf of crusty bread for a well-balanced, quick and easy meal.


  • 2 large Idaho Potatoes, peeled and diced
  • 1/4 cup thinly sliced celery
  • 1 medium carrot, peeled and chopped
  • 1 small onion, chopped
  • 1/2 teaspoon dried whole thyme
  • 1 (8-ounce) bottle clam juice
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
  • 1 (6 1/2-ounce) can minced clams, undrained


  1. Combine potatoes, celery, carrot, onion, thyme, clam juice and tomatoes in a deep 3-quart microwave-safe casserole dish; cover and microwave at HIGH 15 to 18 minutes, or until potatoes are tender, stirring every 5 minutes. Stir in clams; cover and microwave at HIGH 2 to 3 minutes, or until thoroughly heated.
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Yield: 4 servings
Calories: 183
Sodium: 473 mg
Fat: 1 g
Protein: 10 g
Cholesterol: 18 mg

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