I have never been someone who hears the offering of clam chowder and runs to order it or get a bowl. However, I did see this recipe for Manhattan Seafood Chowder in the 400 Calorie Fix Cookbook and was intrigued. First of all, I love shrimp and it seemed pretty easy to make. After taking the first bite, both of us were sold and it did help that their was bacon in it. 🙂 (Everything is better with a little bacon, right?)
P.S. This made great leftovers for lunch the next couple of days!
- 5 slices bacon, chopped (I used my food processor.)
- 2 ribs celery, chopped
- 1 onion, chopped
- 1 russet (baking potato (8 oz), peeled and cut into 1/2″ cubes
- 1/2 fennel bulb, chopped
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 2 bottles (8 oz each) clam juice
- 3/4 lb peeled and deveined small shrimp
- 1 can (6.5 oz) chopped clams, drained
- 1/4 tsp freshly ground black pepper
- Cook the bacon in a large saucepan over medium-high heat for 4-5 minutes, or until just starting to brown. Reduce the heat to medium and add the celery, onion, potato, fennel, garlic, and basil. Cook, stirring occasionally, for 6-7 minutes, or until the vegetables are crisp-tender.
- Stir in the tomatoes and clam juice. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 18-20 minutes, or until the potatoes are tender.
- Add the shrimp, clams, and pepper, and cook for 4-5 minutes, or until the shrimp are cooked through.