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Low-Carb Manhattan Clam Chowder Recipe

I love cooking, but I had to make some big changes when my doctor put me on a low-carb diet. Luckily, healthy food can still be tasty!

Manhattan Clam Chowder Ready for Dinner

Manhattan Clam Chowder Ready for Dinner

Since the doctor put me on a very low-carb diet, it's been a challenge finding healthy foods that are also appetizing and that I will like. Being Italian, I love my pasta and pizza and garlic bread, but I can't eat any of it anymore. Not for a long time, anyhow.

I came across this clam chowder that looked so good, but it had a lot of potatoes in it. I used only one little potato. It also called for shrimp, but I didn't want that either, I was hungry for clam chowder. So I tweaked a few things in the original recipe and made it my own. Remember—you can tweak any recipe to make it your own if you don't like a certain ingredient in it. The base of it must be kept the same, however.

I hope you enjoy this recipe. It's easy to make and doesn't take long at all. If you chop your vegetables ahead of time and store them in an airtight container or a zip lock bag and in the refrigerator, then it won't take long to put this chowder together.

Mangiaro Bene!

Clam Chowder on the Stove

Clam Chowder on the Stove

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 10 min

1 hour 40 min

Makes 10 servings

Please Vote.


  • 2 cans clams
  • 6 slices bacon
  • 1 1/2 cups onions, chopped
  • 1 cup green pepper, chopped
  • 1 1/2 cups carrots, chopped
  • 1 cup celery, chopped
  • 1 (28 oz.) can crushed tomaotes
  • 3 cups water
  • 1 bay leaf
  • 1 teaspoon thyme, dried
  • 1 teaspoon fresh ground pepper, I used a little more
  • 1 small potato, peeled and cubed
  • 1/4 cup parsley, dried

More Changes

Remember I said to make a recipe your own? Well I made changes to the original recipe by:

  • Using canned clams instead of buying chowder clams and chopping and steaming and chopping them. A time saver.
  • Using dried parsley instead of fresh parsley.


  1. In a large pot, cook the bacon over medium high heat until crisp. Add the onions, pepper, carrots and celery and cook for 10 minutes, stirring often.
  2. Drain the clams saving the juice and add the clams to the vegetables. Also add the tomatoes, clam juice, water, bay leaf, thyme and ground pepper. Add salt to your taste.
  3. Bring to a boil and add potatoes and stir. Simmer with the lid on for 30 minutes. Remove the bay leaf before serving.

Manhattan Clam Chowder History

According to "What's Cooking America":

Some historians say that Manhattan Clam Chowder was originally called Coney Island Clam Chowder and/or Fulton Market Clam Chowder. Both of these names were used in the 1890s.

Both of the below cookbooks, written by Alessandro Filippini and Charles Ranhofer, who both worked at the famous Delmonice’s Restaurant in New York at different times, were considered as most important cook books in modern cooking. Since nearly everything that Delmonic’s Restaurant served was widely imitated, it is certain that several New York upscale restaurants probably sold a version of tomato-based clam chowder, today known as Manhattan Clam Chowder.

© 2018 Rachel L Alba


Rachel Alba on March 18, 2019:

Hi Peggy, Sorry, I just found your post after 10 months. It was really good and hope you get to enjoy it too. Thanks for the encouragement.

Peggy Woods from Houston, Texas on April 28, 2018:

Hi Rachel,

I am going to pin this recipe to my soups board. It sounds delicious and easy to make. Prep time is short as is the cooking time to end up with a delicious soup like this.

Rachel L Alba (author) from Every Day Cooking and Baking on February 20, 2018:

Thanks again, Linda..

Minnetonka Twin on February 20, 2018:

You know I just Love your recipe's. Blessings back to you Rachel.

Rachel L Alba (author) from Every Day Cooking and Baking on February 20, 2018:

Hi Linda Rogers, I always enjoy hearing from you. We are still getting snow here too in PA. Soups and chowders are so good in this weather. I hope you enjoy this recipe as much as we did. It freezes well too, in case you make too much like I usually do.

Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on February 20, 2018:

Hi Linda Crampton, Thank you so much for your lovely comment. It's encouraging.

Blessings to you.

Linda Rogers from Minnesota on February 19, 2018:

I haven't had dinner yet and this recipe made me so hungry! This sounds fabulous and I like that it's a healthier version of a chowder. It's cold & snowy here in Minnesota, and this sounds fun to make tonight. Thanks for this recipe.

Linda Crampton from British Columbia, Canada on February 18, 2018:

I like making substitutions in recipes as well. The ingredient combination in your recipe sounds delicious, Rachel. The chowder looks lovely in the photo, too!

Rachel L Alba (author) from Every Day Cooking and Baking on February 18, 2018:

Hi Kari, I'm glad said that, I thought the same way until I saw a picture of it on line. The thing is to cut way back on the potatoes like I did. I'm sure you'll enjoy it. Thanks for the visit and great comment.

Blessings to you.

Kari Poulsen from Ohio on February 18, 2018:

This looks like a wonderful clam chowder! Simple and to the point. My mouth is watering looking at the pictures. I had not thought of soups being part of a low carb diet, but now that you suggest it I'm all for it.

Rachel L Alba (author) from Every Day Cooking and Baking on February 18, 2018:

Hi Mary, If you love clams, you will like this chowder. I appreciate your comments. Thank you.

Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on February 18, 2018:

Hi Jackie, I normally prefer the white creamy chowder also, but that isn't good for my diet so I made this one because it's healthier and I was surprised at how much I liked it. My husband did too. It's thicker then some of the other ones I've tasted which I think makes it better. Thanks again for your encouragement.

Blessings to you.

Mary Norton from Ontario, Canada on February 18, 2018:

I am sure I'll enjoy this as I am not a fan of the creamy chowder. I will certainly try this recipe as I love clams.

Jackie Lynnley from the beautiful south on February 17, 2018:

I have never had chowder not creamy. So many good things in this. I bet this is so good! Of course I will try it!

Thank you!

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