Manhattan Clam Chowder

This hearty and delicious Manhattan Clam Chowder (aka red clam chowder) may not be as famous as its creamy cousin, but is definitely worth making. It is easy to whip up and will satisfy any size appetite!

Course Soups

Cuisine American

Keyword healthy clam chowder, healthy manhattan clam chowder, manhattan clam chowder, red clam chowder

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 110kcal

Author Laura Bashar | Family Spice

Ingredients

15 oz canned clams
2 slices of bacon chopped
2 celery stalk diced
1 cup diced onion
1 cup diced carrots
6 oz red potatoes diced
1 small jalapeño pepper seeded and diced (optional)
2 garlic cloves diced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
15 oz canned diced tomatoes
2 cups V8 juice
¼ cup lemon juice
½ cup chopped parsley
1 bay leaf
½ teaspoon fresh thyme

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Instructions

Separate and reserve the juice (approximately 2 cups) from the canned clams. You can also place the clams in a fine mesh strainer and run thru water to further remove any sand or grit.
Heat a large stock pot on medium-high and add chopped bacon.
When browned, remove bacon pieces and reserve.
Add celery, onions, carrots, potatoes and jalapeño to the bacon fat remaining in the pot and sauté vegetables for approximately 10 minutes. If you are using lean turkey bacon or do not have enough fat to sauté your vegetables, add 1-2 teaspoons of extra virgin olive oil.
Stir in garlic, salt and both peppers.
Cook for 3 minutes then stir in reserved clam juice. diced tomatoes, V8 juice, lemon juice, parsley, bay leaf and thyme.
Bring soup to a boil, then reduce heat to simmer. Cook uncovered until the vegetables are tender, about 30 minutes.
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.

For a low carb version, swap out potatoes with chopped cauliflower and celeriac.

If you do not want to use bacon, remove and use 1 tablespoon extra virgin olive oil to sauté vegetables. You can also use turkey bacon if you do not eat pork.

TO STORE: Store any leftover chowder in an airtight container and refrigerate for up to 3 days.

TO FREEZE: You can also freeze leftover red chowder, since it does not have cream. Transfer to a resealable bag or freezer safe container and freeze for up to 3 months.

Nutrition