Hearty And Healthy Manhattan Clam Chowder

Manhattan clam chowder (red), is a tomato based clam chowder which is light and brothy. Side by side it’s nowhere near the New England version,(white),which is made with milk or cream as the base.

Both versions are super delicious, but if you want something easy to make, lower in calories and carbs, Manhattan clam chowder is the version for you.

Think of it like a minestrone that’s chock full of clams, potatoes, bacon and other aromatic vegetables and herbs.

You can use fresh clams, shucked of course but you’ll need quite a few, or for quick and easy version buy some bottled or canned whole baby clams with the juice. I usually buy a frozen container of raw, chopped sea clams that I get from my local Whole foods, when defrosted they taste just like fresh clams, very delicious.

A steamy hot bowl of this chowder on a cold winter night will satisfy all your senses, all you need is a hunk of crusty bread or some saltine crackers!

Enjoy!

Hearty Healthy Manhattan Clam Chowder

 

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A lighter version of clam chowder with the same components as the creamy clam chowder with a much healthier twist.

Author: Marie

Ingredients

• 16 oz. or more if you wish of clams. I used frozen, raw, chopped sea clams but you can use bottled or canned whole baby clams with the juice.
• 1-8oz. bottle of clam juice
• 1-14 oz. can of cherry tomatoes
• 3 slices of bacon cut into small pieces
• 2 medium potatoes, I used red with the skin on, chopped
• 2 or 3 carrots, diced
• 2 or 3 stalks of celery, diced
• a pinch or so of red pepper flakes, you'll need some heat so do it to your liking
• olive oil, salt and pepper to taste
• 4 garlic cloves, chopped
• 1 medium onion, chopped
• 1 heaping teaspoon of dried thyme
• 2 bay leaves
• a handful of fresh chopped parsley

Instructions

1. Drizzle olive oil into a heavy bottomed pan, add bacon until it gets nice and crispy. If you think its too greasy remove some.
2. Stir in the carrots, onions, celery, garlic, potatoes and red pepper flakes and thyme, cook till semi soft.
3. Add the clam juice, tomatoes and all your clams.
4. Simmer until everything is cooked through and tender, taste for seasoning then add in the parsley.
5. Now ladle some into a bowl!

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