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Home » Easy Manhattan Clam Chowder Recipe

Easy Manhattan Clam Chowder Recipe

By Kim Hardesty

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This perfectly hearty and easy Manhattan Clam Chowder recipe uses celery root instead of potatoes to keep it flavorful and low carb. Keep yourself warm this season with this fabulous gourmet soup.

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This delicious recipe for Manhattan Clam Chowder is actually low carb and high in flavor!

My favorite time of the year has arrived, Fall. Those of us living in southern California are enjoying crisp-cool morning temperatures and warm sunny afternoons. It’s finally time to bring out the sweaters and enjoy a warming bowl of soup for lunch or dinner. Of course, I eat soup year-round. My family loves soup and I not only find it easy to make, but it’s great to have on hand for those days when you just don’t feel like cooking anything.

Since going low carb, I have had to find ways to lower the carbs of my favorites like Minestrone or cream of celery soup. Manhattan clam chowder is the newest on the low carb soup list and it’s delicious. BTW, if you are wondering about the croutons and potatoes in the photos…. they are low carb subs (Sukrin Sesame Bread Mix and celery root), that fooled even me!

Ingredients for low carb Manhattan Clam Chowder

There’s much controversy surrounding Manhattan clam chowder; people either love it or hate it. I personally love it. Those who don’t care for it often prefer New England style clam chowder, which is a cream soup consisting of clams, milk and potatoes.

As I previously said, I love Manhattan clam chowder because it’s nice tomatoey broth tickles my Italian heritage and it’s ease of preparation makes it perfect for weeknight dinner-time. Although I say it’s tomato based broth appeals to the 2-drops of Italian in me, I did some sleuthing and discovered that this shellfish soup was most likely developed by Portuguese immigrants who were already preparing tomato based fish stew at home. Portuguese fish stew anyone?

This delicious recipe for Manhattan Clam Chowder is actually low carb and high in flavor!

Traditionally made with potatoes, celery and onions, this easy version for Manhattan clam chowder uses celery root (celeriac) for both it’s celery flavor and it’s texture –  which is similar to that of potatoes. A little green bell pepper brings in a tiny sharpness similar to that found in Louisiana cuisine, in which the Portuguese have also had a hand. This is evidenced by the use of green bell peppers instead of carrots (usually found in a traditional French mirepoix of onions, carrots and celery) and the addition of tomatoes to some of the soups and stews of the region.

This delicious recipe for Manhattan Clam Chowder is actually low carb and high in flavor!

This easy Manhattan clam chowder recipe is low carb version allowing a hearty portion size. This chowder recipe from the New York Times was my inspiration. Be sure to select canned clams without any added sugar such as Bumble Bee Brand. I used canned clams for convenience and to bring the dish together quickly and simply. Bacon adds a nice depth of flavor, smokiness and mouth-feel and the addition of butter at the end makes it better. This is an easy soup, perfect for weeknight cooking and yields 8 hearty 1 ½ cup portions (355 ml).

[NOTE: No high carb bread or potatoes were used in the recipe. The croutons were made with Sukrin Sesame Bread Mix and the “potatoes” are celery root (celeriac).]

Each hearty portion of this delicious Manhattan Clam Chowder is 8 net carbs.

[This post may contain affiliate links.]

This delicious recipe for Manhattan Clam Chowder is actually low carb and high in flavor!

Easy Manhattan Clam Chowder Recipe

This perfectly hearty Manhattan Clam Chowder uses celery root instead of potatoes to keep it flavorful and low carb. Keep yourself warm this season with this fabulous comforting soup.
5 from 9 votes
Print Pin Rate
Course: Soup and Stews
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 8
Calories: 321kcal
Author: lowcarbmaven.com

Ingredients

  • 1/3 pound bacon diced
  • 4 oz onion diced
  • 2 large garlic cloves rough chopped
  • 4 oz carrot rolled or chopped
  • 4 oz bell pepper bell pepper, diced
  • 10 oz celery root peeled and diced
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 2 leaves bay
  • 4 cups unsalted chicken broth
  • 14 oz can whole plum tomatoes and juice
  • 20 oz Bumble Bee whole baby clams (and liquid)
  • 8 oz bottle Bumble Bee Clam Juice
  • 6 tablespoons butter (ghee or good olive oil)
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste

Instructions

  • Peel the celery root with a sharp chef's knife and cut into 1/2-3/4 inch dice. Dice the bacon.
  • Heat a 5 quart dutch over or soup pot oven medium heat. When hot, add just a touch of oil to the pot and then the bacon. Let the bacon cook until crispy, stirring occasionally, for about 5-6 minutes. Meanwhile chop the rest of the vegetables and open the cans.
  • Turn the heat down to medium low and add the onion, garlic, green bell pepper, carrot and celery root, stirring to coat in the bacon grease. Pour in the wine and cover with a lid, letting the vegetables sweat for 2-3 minutes, stirring once or twice. Stir in the thyme, bay leaves and tomato paste.
  • Add the plum tomatoes and their liquid to the pot, either crushing with your hands or cutting them with kitchen shears right in the pot. Add the chicken broth and clam juice. Turn the heat to medium high and bring the chowder just up to a boil and then turn the heat back down to medium or medium-low so the chowder can simmer for 15 minutes.
  • Add the clams and heat through. Add the butter and stir until it has melted. Add salt to taste and lots of pepper to bring out the savory flavor of the soup. Stir in the parsley and serve.

Notes

Each 1 1/2 cup (355 ml) portion is 8 net carbs.
Nutrition Facts
Easy Manhattan Clam Chowder Recipe
Amount Per Serving
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 10g3%
Fiber 2g8%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 321kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Fiber: 2g

 

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Dinner, Lunch, Soups Tagged With: Paleo Option

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  1. Avatarstacey

    November 16, 2020 at 1:52 am

    This was very tasty, especially on a cool fall day- the celery root was very interesting- will definitely use that in another recipe!

    Reply
    • Kim HardestyKim Hardesty

      November 16, 2020 at 5:55 am

      I’m so happy you liked the recipe, Stacey! I love celery root. It’s a little sweet and spicy like celery but altogether different – almost like a more mild parsnip. I like using it in soups, stews, cottage/shepherd’s pie and mashed “potatoes” mixed with mashed cauliflower. I have recipes for all of these on the blog if you are interested in trying another recipe with celery root. Have a nice week. – Kim

      Reply
  2. AvatarLisa

    October 16, 2020 at 7:20 am

    That looks amazing! I love the idea of using celery root!

    Reply
  3. AvatarJoyce

    March 30, 2020 at 8:48 pm

    Very good! Used regular celery instead

    Reply
  4. AvatarKathy

    March 24, 2020 at 8:50 pm

    This is *excellent*. I have a good source of fresh clams, and will try it with those when I get a chance. Cooking for a Type 2 diabetic, and this has become a favorite. Thank you!

    Reply
    • Kim HardestyKim Hardesty

      March 25, 2020 at 4:16 pm

      I’m so glad you like the recipe, Kathy. Thank you! -Kim

      Reply
  5. AvatarMark Willey

    October 26, 2019 at 8:49 pm

    The celery root is an excellent substitute for potatoes in this recipe. Great texture and a more subtle celery taste than I expected. I doubled the recipe and used a mixture of whole and chopped canned clams from the pantry. I had 4 bottles of clam juice and those, with the addition of the clam juice from the canned clams, made up almost 7 cups of clam broth, so I ended up not using the stock. Excellent taste and a great meld of flavors. Thanks for the recipe!

    Reply
  6. AvatarDeb Lesmes

    October 10, 2017 at 12:34 am

    I was wondering what you think about using Jicama instead of celery root?

    Reply
    • KimKim

      October 10, 2017 at 5:13 am

      That’s a great question, Deb. I love jicama in my salads, but honestly haven’t used it in soups or stews. The reason I chose celery root for this recipe is because it had a celery-like flavor which is really nice in this application. Also, celery root is a little harder than jicama and not as translucent, so it looks more like a potato. I’d love to hear if the jicama works though. Have a wonderful week. -Kim

      Reply
  7. AvatarAmy

    February 28, 2017 at 8:07 am

    This looks delish! I am trying it tonight. Excited! Thank you!

    Reply
  8. AvatarLisa

    November 3, 2016 at 3:29 pm

    I can’t wait to make this!

    Reply
    • KimKim

      November 3, 2016 at 3:56 pm

      Woot! Woot! I’m so glad, Lisa. Manhattan clam chowder is not always a popular option, but I just love it. I hope you do, too! -Kim

      Reply
  9. AvatarANGELA Kornegay

    November 1, 2016 at 7:04 pm

    Perfect soup for those cold nights coming. Looks great.

    Reply
    • KimKim

      November 1, 2016 at 7:17 pm

      Thanks, Angela! Have a nice week. -Kim

      Reply
  10. AvatarNora

    November 1, 2016 at 9:26 am

    Great recipes, thank you for the hard work Kim

    Reply
    • KimKim

      November 1, 2016 at 9:34 am

      Thanks so much, Nora. I hope you enjoy the recipe. Have a fantastic week. -Kim

      Reply
  11. AvatarJanet

    October 16, 2016 at 7:44 pm

    If I took out the clams and the clam juice how many carbs woul it be thx
    As I’m not much into shellfish except prawns and salmon and snapper type fish
    Lol

    Reply
    • KimKim

      October 16, 2016 at 8:30 pm

      Hello Janet, great question. The carbs would be the same. I bet shrimp would be good in the recipe. I would add them at the end to cook in the soup. Happy tinkering! -Kim

      Reply
  12. AvatarKatrin

    October 11, 2016 at 6:10 am

    Kim, what beautiful photos! This soup looks and sounds just amazing. I love how you have replaced the potatoes with celery root, which has such a nice earthy flavour.

    Reply
    • KimKim

      October 11, 2016 at 7:23 am

      Thank you so much, Katrin. It was a nice tasting, hearty soup and the celery root was perfect for it. Have a wonderful week. -Kim

      Reply
  13. AvatarGeorgina

    October 10, 2016 at 10:49 am

    This looks so delicious and warming!

    Reply
    • KimKim

      October 10, 2016 at 11:36 am

      Thanks Georgina.

      Reply
  14. AvatarSTACEY

    October 10, 2016 at 8:53 am

    This looks beautiful! My family loves clam chowder and I have actually never made it before.

    Reply
    • KimKim

      October 10, 2016 at 9:18 am

      Thank you very much, Stacey! Have a nice day. -Kim

      Reply
  15. AvatarTasha

    October 9, 2016 at 6:24 pm

    This looks so good I could lick the screen. Seriously. I’m sitting here in the typical dreary Pacific Northwest with the heater blasting and could really go for a warm bowl of chowder right now. My grandpa always served clam chowder at his restaurant when the weather took a dive and it was always my favorite thing on the menu. Pinning for later this week, I need some comfort food!

    Reply
    • KimKim

      October 9, 2016 at 7:20 pm

      Thank you, Tasha. I bet it was fun visiting your grandfather in his restaurant – what a neat childhood experience. Thanks for sharing. Have a wonderful week and keep warm. We’re still in the 90’s during the day…. and still waiting for true Fall weather. -Kim

      Reply
    • AvatarJanet

      October 16, 2016 at 7:50 pm

      Yes all the recipe photos and the word presentations of the recipie, are fabulous so easy so informative luv it Kim thank you for all your hard work when I was younger I used to do lots of experiments with food but as a working girl
      Of 68 it is lovely just to use a recipie from a cook genius like yourself thank you x

      Reply
      • KimKim

        October 16, 2016 at 8:32 pm

        Awwww, thanks Janet. How kind of you to say. Wow, so great to hear that this working girl is still working. Good for you. Thanks again for the lovely comments. Have a wonderful week – Kim.

        Reply

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