Low-Carb Manhattan Clam Chowder Recipe

Updated on February 11, 2020
Rachel L Alba profile image

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 | Source

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 | Source

Cook Time

Prep time: 30 min
Cook time: 1 hour 10 min
Ready in: 1 hour 40 min
Yields: Makes 10 servings

Please Vote.

5 stars from 2 ratings of Manhattan Clam Chowder

Ingredients

  • 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.

Click thumbnail to view full-size
Chopped vegetables.Ingredients.Crisping up the bacon.Vegetables added to the bacon.Almost all together.
Chopped vegetables.
Chopped vegetables. | Source
Ingredients.
Ingredients. | Source
Crisping up the bacon.
Crisping up the bacon. | Source
Vegetables added to the bacon.
Vegetables added to the bacon. | Source
Almost all together.
Almost all together. | Source

Directions

  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

Comments

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    • profile image

      Rachel Alba 

      15 months ago

      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 W profile image

      Peggy Woods 

      2 years ago from Houston, Texas

      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 profile imageAUTHOR

      Rachel L Alba 

      2 years ago from Every Day Cooking and Baking

      Thanks again, Linda..

    • profile image

      Minnetonka Twin 

      2 years ago

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

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      2 years ago from Every Day Cooking and Baking

      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 profile imageAUTHOR

      Rachel L Alba 

      2 years ago from Every Day Cooking and Baking

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

      Blessings to you.

    • Minnetonka Twin profile image

      Linda Rogers 

      2 years ago from Minnesota

      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.

    • AliciaC profile image

      Linda Crampton 

      2 years ago from British Columbia, Canada

      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 profile imageAUTHOR

      Rachel L Alba 

      2 years ago from Every Day Cooking and Baking

      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.

    • k@ri profile image

      Kari Poulsen 

      2 years ago from Ohio

      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 profile imageAUTHOR

      Rachel L Alba 

      2 years ago from Every Day Cooking and Baking

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

      Blessings to you.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      2 years ago from Every Day Cooking and Baking

      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.

    • aesta1 profile image

      Mary Norton 

      2 years ago from Ontario, Canada

      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 profile image

      Jackie Lynnley 

      2 years ago from the beautiful south

      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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