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Manhattan Clam Chowder with Barley

Note: This recipe assumes you have some cooked barley ready to use. If you prefer, you can use 1/2 cup of uncooked barley; increase the bouillon to 8 cups. Add the bouillon and barley to the onion-garlic mixture, bring to a a boil. Reduce the heat, cover and simmer for 30 minutes; then add the other vegetables and proceed with the recipe.

OR use quick-cooking barley (Quaker brand is widely available). Increase the amount of bouillon to 8 cups, and add 1 cup of quick-cooking barley a few minutes before the green beans and clams.

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
6 cups bouillon
4 carrots, chopped
4 stalks celery, chopped
1 turnip or rutabaga, chopped (1-2 cups - substitute potato is you wish)
1 32-ounce can plum tomatoes, undrained, broken up
1 tablespoon oregano
pinch cayenne pepper, or to taste
1 cup cooked barley
4 cups frozen green beans, or fresh beans cut in 1" pieces
4 cans (6 1/2 ounce) clams with their juice
1/2 cup Italian parsley, chopped (optional)
Freshly ground black pepper

Heat the olive oil in a large soup pot. Add the onions and garlic and cook for 5 minutes, stirring frequently. Add the carrots, celery, turnip (or rutabaga), bouillon, tomatoes, oregano and cayenne pepper. Bring to a boil, reduce the heat and simmer 15-20 minutes or until the carrots and turnip are tender. Add the barley, green beans and clams and cook 5-10 minutes. Stir in the parsley (if using) and serve with ground pepper to taste.

8-10 servings

Variation: Add 1 pound shrimp, bite-size pieces of fish filet, or any other seafood or combination of seafoods, to make a hearty seafood chowder-stew.

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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