Hearty And Healthy Manhattan Clam Chowder

November 17, 2024 by Leave a Comment

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.

manhattan clam chowder

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.

clam chowder

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.
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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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Summer Corn and Zucchini Chowder

August 22, 2021 by 2 Comments

corn chowder

Take all that fresh produce which is at it’s peak right now and make this one pot summer corn and zucchini chowder. Soup in late August you might ask? why yes, why not!

It’s filled with chunks of potato, corn and zucchini and for a smokey element some bacon, it’s a bounty of summer vegetables!

making chowder

It’s a hearty soup perfect for a light lunch on it’s own or for dinner with an additional salad or some crusty bread, either way I promise you will be completely satisfied with this delicious chowder.

I like to toss in the corn cobs after I cut the kernels off so they can release all their milky goodness right into the broth.

pot of chowder

As thick as this chowder looks you’ll be surprised to know that there isn’t any flour of any kind used or a roux to thicken it up. It’s mostly thickened with an immersion blender which I quickly zapped on one side of the pot and then finished off with a touch of cream, and don’t forget there’s potatoes in there too so that helps to thicken it as well.

chowder bowl

This is the perfect summertime soup, it was a hit in my house and I’m sure it will be a hit in yours, enjoy!

4.0 from 1 reviews
Summer Corn and Zucchini Chowder
 
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Author:
Ingredients
  • 2 medium zucchini, medium diced
  • 3 or 4 ears of corn, shucked raw ( save the cobs for stock)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 lb. baby red potatoes, cut in quarters
  • 1 carrot, diced ( I didn't have one and it was fine
  • 3 slices bacon, chopped in pieces
  • 1 qt. box, chicken or veggie stock
  • ½ cup heavy cream
  • smoked paprika, cayenne (optional)dried thyme, fresh parsley and basil, salt and pepper to taste
  • butter and olive oil
Instructions
  1. Have all the veggies cut and set aside
  2. In a large heavy bottomed pot cook up the bacon until the fat renders, but not crispy.
  3. Remove bacon, if too greasy wipe out with paper towel.
  4. Drizzle a little olive oil and add a teaspoon of butter then add back the bacon.
  5. Add in the onions, garlic, celery, carrot, along with a pinch of dried thyme, smoked paprika, optional cayenne, stir until veggies get softened.
  6. Add the potatoes and almost all of the stock, reserve the rest.
  7. Add in the scraped off corn cobs, you can break them in half.
  8. Simmer on low until the potatoes start to get tender.
  9. Remove the corn cobs.
  10. Toss in the corn and zucchini and cook for a few minutes, don't let them get mushy.
  11. Take an immersion blender and quickly whiz just on one side of the pot, making sure not to blitz a large amount, you want all that chunky goodness.
  12. If you don't have an immersion blender you can remove a couple of cups of the chunky broth and whiz it in a blender, then return it to the pot.
  13. Lastly add in the heavy cream and stir til it's thick enough.
  14. taste for seasoning, adding salt and pepper, chopped parsley and basil for garnish.
  15. Ladle into bowls with a sprinkling of smoked paprika.
  16. NOTE: If chowder gets too thick you can always add the rest of the stock or water to thin it out.

 

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