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Hearty and Healthy Manhattan Clam Chowder

This hearty and healthy Manhattan Clam Chowder will satisfy any size appetite.

Hearty & Healthy Manhattan Clam Chowder by FamilySpice.com

Do you prefer white or red? No, not wine, but clam chowder? It’s kind of like asking if you are a vanilla or a chocolate person. Coke or Pepsi. PC or Mac. Okay, getting out of hand here. I admit, that if I had to choose, I would choose New England Clam Chowder over Manhattan Clam Chowder. But, then I made my own version of the lovely red soup, and I’m in love!

Calorie-wise, you can’t compare the two. They are leagues apart. A tomato-based soup OBVIOUSLY has less calories than a cream base. But, yet we still want and desire that silky smooth soup.

Chunky New England Clam Chowder by FamilySpice.com

I made my Manhattan Clam Chowder for a teacher’s luncheon at school. It’s everything I personally want in a soup. Hearty, full of goodies and not all watery or plain. I kicked it up a notch by adding some jalapeño peppers to it, but they were mild so I spiked it with some cayenne pepper, too.

Hearty & Healthy Manhattan Clam Chowder by FamilySpice.com

Because when you curl up with a bowl of soup, you don’t want to doze off halfway through eating it, right?

And with the cooler weather, we all need a warm hug for our tummies.

So, which do you prefer: White or Red Chowdah?

Manhattan Clam Chowder

Author:

Laura Bashar

This is "the red" chowder. Full of vegetables and very hearty, you won't miss the calories from the "the white one." Recipe by Laura Bashar of Family Spice

Ingredients:

  • 31 oz clams, canned
  • 4 slices of bacon, chopped
  • 3 celery stalk, diced
  • 1 medium onion, diced
  • 3 medium carrots, diced (about 10 oz)
  • 1 large russet potato, peeled & diced
  • 1 large jalapeño pepper, seeded & diced (optional)
  • 3 garlic cloves
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/2 tsp cayenne pepper, (optional)
  • 29 oz diced tomatoes, canned
  • 1 qt V8 juice
  • 1/2 cup lemon juice
  • 1 cup parsley, American, chopped
  • 2 bay leaves
  • 1 tsp thyme, fresh

Directions:

  1. Separate & reserve the juice (approx. 1 quart) from the clams from:
    • 31 oz clams, canned
  2. Heat a large stock pot on medium-high and add:
    • 4 slices of bacon , chopped
  3. When browned, remove bacon pieces and reserve.
  4. Add to the bacon fat remaining in the pot:
    • 3 celery stalk , diced
    • 1 medium onion , diced
    • 3 medium carrots , diced (about 10 oz)
    • 1 large russet potato , peeled & diced
    • 1 large jalapeño pepper , seeded & diced (optional)
  5. Sauté vegetables for approximately 10 minutes.
  6. Stir in:
    • 3 garlic cloves
    • 1 tsp salt
    • 1/2 tsp black pepper, ground
    • 1/2 tsp cayenne pepper , (optional)
  7. Cook for 3 minutes then stir in 1 quart of reserved clam juice.
  8. Stir in reserved cleaned clams along with:
    • 29 oz diced tomatoes, canned
    • 1 qt V8 juice
    • 1/2 cup lemon juice
    • 1 cup parsley, American , chopped
    • 2 bay leaves
    • 1 tsp thyme, fresh
  9. Bring soup to a boil, then reduce heat to simmer, uncovered, until the vegetables are tender, about 30 minutes.
  10. Prior to serving, adjust seasoning to taste.

Notes:

Serving Suggestions: Great alone, with a green salad or with a chunk of hearty bread.

Cooking Tips: Allergic to shell fish? Try using fish, like cod, and fish broth instead.

Prep Time:

Yield: Serves 2

Cook Time: