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!
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?
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 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.
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Easy Manhattan Clam Chowder Recipe
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
Nutrition
I was wondering what you think about using Jicama instead of celery root?
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
This looks delish! I am trying it tonight. Excited! Thank you!
I can’t wait to make this!
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
Perfect soup for those cold nights coming. Looks great.
Thanks, Angela! Have a nice week. -Kim
Great recipes, thank you for the hard work Kim
Thanks so much, Nora. I hope you enjoy the recipe. Have a fantastic week. -Kim
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
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
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.
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
This looks so delicious and warming!
Thanks Georgina.
This looks beautiful! My family loves clam chowder and I have actually never made it before.
Thank you very much, Stacey! Have a nice day. -Kim
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!
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
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
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.