Lunch

Manhattan seafood soup is for Lunch.

Manhattan seafood soup takes 30 minutes to prepare.

Manhattan seafood soup takes 60 minutes to cook.

Manhattan seafood soup makes 16 servings.

The ingredients for Manhattan seafood soup are:

2 -28oz cans of diced tomatoes(low sodium if you can find them)
1-10 oz can of geisha whole baby clams
1-8 oz bottle of clam juice
4 cups of water
3 large carrots sliced
8 tiny red potatoes quartered
3/4 cup celery
1 medium onion diced
1 tbsp garlic
1 giant bay leaf (fresh)
3TBSP of fresh thyme or 16 sprigs
1 cup parsley
1 yellow pepper chopped
10 21-25 count shrimp
5.11 pds of fresh little neck clams
1 TBSP of butter or Olivio(healthier option)

Here is how you make Manhattan seafood soup:

makes 16 -2 cup servings.add ingredients in order, cook at medium heat in large 8 qt soup pot.When the vegetables are al dente(firm but cooked)add seafood. The clams will open up when cooked and the shrimp will turn pink and curl up.You can also add scallops,lobster,calamari or crab.NOTE: make sure you scrub your clams clean before adding them and if any are open before cooking them,throw them out.Number of Servings: 16Recipe submitted by SparkPeople user LUVDEZI.

The nutritional information for Manhattan seafood soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 193.1

• Total Fat: 2.4 g
• Cholesterol: 78.1 mg
• Sodium: 610.1 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 2.8 g
• Protein: 25.5 g

The dietary needs meet for Manhattan seafood soup is Low Fat