Clam Chowder Recipes | Taste Recipes

Hearty Manhattan Clam Chowder

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:26:38 +0000

Ingredients

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 3/4-inch cubes
1 large onion, chopped
2 medium carrots, shredded (about 3/4 cup)
3 celery ribs, sliced
4 cans (6-1/2 ounces each) chopped clams, undrained
5 bacon strips, cooked and crumbled
1 tablespoon dried parsley flakes
1 bay leaf
1-1/2 teaspoons dried thyme
1/4 teaspoon coarsely ground pepper
1 can (28 ounces) diced tomatoes, undrained

Directions

Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.

Nutrition Facts

1-1/2 cups: 203 calories, 4g fat (1g saturated fat), 50mg cholesterol, 995mg sodium, 29g carbohydrate (8g sugars, 5g fiber), 15g protein.

Traditional New England Clam Chowder

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:14:27 +0000

Ingredients

12 fresh cherrystone clams
3 cups cold water
2 bacon strips, diced
1 small onion, chopped
2 medium potatoes, peeled and finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half-and-half cream

Text Ingredients

Directions

Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open.
Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender.
Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).

Nutrition Facts

1 cup: 138 calories, 6g fat (3g saturated fat), 24mg cholesterol, 175mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Potato Clam Chowder

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:16:07 +0000

Ingredients

2 cans (6-1/2 ounces each) minced clams
2 bacon strips, chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup water
1-3/4 pounds potatoes (about 4 medium), peeled and cut into 3/4-in. cubes
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon dried savory
1/8 teaspoon pepper
2 cups 2% milk
2 tablespoons minced fresh parsley

Text Ingredients

Directions

Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels.
Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly.
Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally.
Stir in milk, parsley and clams; heat through. Top with bacon.

Nutrition Facts

1 cup: 201 calories, 6g fat (2g saturated fat), 34mg cholesterol, 615mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Manhattan Clam Chowder

Lauren Habermehl — Tue, 23 Jul 2024 22:51:57 +0000

Ingredients

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

Text Ingredients

Directions

In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Manhattan Clam Chowder Tips

What's the difference between New England and Manhattan clam chowder?

You can tell these two types of soup apart by the cream. Manhattan clam chowder does not contain cream, while New England clam chowder does. Manhattan uses a tomato base instead and typically calls for more vegetables compared to the New England version.

What is the origin of Manhattan clam chowder?

Manhattan clam chowder originated from a soup cookbook published in 1934 by Virginia Elliot and Robert Jones, long after New England clam chowder was born. When Manhattan chowder came to be, many were in an uproar for it competing with the New England original. A Maine legislator even introduced a bill that outlawed the use of tomatoes in any clam chowder recipe! Today, both New England and Manhattan chowders are loved, but there is still a healthy competition between the two.

Can you make this recipe in a Crock-Pot?

With some slight alternations, you can make Manhattan clam chowder in a Crock-Pot or Instant Pot on the slow cooker setting. Check out the directions for our slow-cooker Manhattan clam chowder recipe.

Can you make this recipe with fresh clams?

Yes, you can use fresh clams for this recipe by steaming and mincing the clams before making the chowder. To steam, place clams in a covered stockpot with a cup and a half of water. Cook for about 8-10 minutes on medium-high, or until shells pop open. Remove shells from stockpot and scoop clam meat out. Mince clam meat and voila! Your clams are ready.

How long does homemade Manhattan clam chowder last in the fridge?

Manhattan clam chowder can last between 1-2 days in the refrigerator. Also, keep in mind if you shuck fresh clams, they will last for 1-2 days as well. If you'd like to enjoy your chowder for longer, you can also freeze it. We recommending freezing this recipe for up to 3 months in an airtight freezer container. Get more tips with our complete guide for how to freeze soup.

Nutrition Facts

1 cup: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein.

Pressure-Cooker Sonoran Clam Chowder

Taste Recipes Editorial Team — Fri, 17 Jun 2022 16:08:10 +0000

Ingredients

6 thick-sliced peppered bacon strips, chopped
3 tablespoons butter
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 cans (4 ounces each) chopped green chiles
4 garlic cloves, minced
3 cans (6-1/2 ounces each) chopped clams, undrained
4 cups diced Yukon Gold potatoes (about 1-1/2 pounds)
1/2 cup chicken stock
2 cups half-and-half cream
1 envelope taco seasoning
2 tablespoons chopped fresh cilantro, divided

Text Ingredients

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Add onion, red pepper and chiles; cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel.
Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.

Nutrition Facts

1 cup: 271 calories, 15g fat (7g saturated fat), 61mg cholesterol, 935mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 11g protein.

Instant Pot Clam Chowder

Christabel Lobo — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

4 medium potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 bottle (8 ounces) clam juice
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (6-1/2 ounces each) minced clams, undrained
2 tablespoons all-purpose flour
1 cup heavy whipping cream
4 bacon strips, cooked and crumbled
Optional: Oyster crackers and fresh thyme

Text Ingredients

Directions

Place first 10 ingredients in a 6-qt. electric pressure cooker. Drain and reserve liquid from clams; add the liquid to pressure cooker and set clams aside. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
Select saute setting and adjust for low heat. Mix flour and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in clams; heat through. Serve with bacon and, if desired, crackers and fresh thyme.

Nutrition Facts

1 cup: 227 calories, 13g fat (7g saturated fat), 56mg cholesterol, 673mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 8g protein.

Clam Chowder

Nancy Mock — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Text Ingredients

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Clam Chowder Tips

What is New England clam chowder?

New England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream. The addition of dairy is considered the biggest difference from other chowders. New England clam chowder is a classic American staple, first eaten by settlers as early as the 1700s. Be sure to check out our other wickedly good New England recipes!

What toppings can I add to clam chowder?

Classic clam chowder toppings are oyster crackers, chopped cooked bacon and fresh chives.

How do you thicken clam chowder?

This clam chowder is thickened with a slurry, a mixture of fat-free half-and-half and flour. By mixing these two together, you will prevent clumping. Cook the soup until it has thickened, and the taste of flour will be cooked out. Follow these additional soup thickening tips!

Nutrition Facts

1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.

Clam Chowder

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2 cans (6-1/2 ounces each) minced clams
6 medium potatoes, peeled and diced
6 medium carrots, diced
1/2 cup chopped onion
1/2 cup butter, cubed
1-1/2 cups water
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 teaspoon salt
1/2 teaspoon pepper

Text Ingredients

Directions

Drain clams, reserving liquid; set the clams aside.
In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams.

Nutrition Facts

1 cup: 230 calories, 11g fat (7g saturated fat), 33mg cholesterol, 560mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 6g protein.

Slow-Cooked Manhattan Clam Chowder

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

3 celery ribs, sliced
1 large onion, chopped
1 can (14-1/2 ounces) sliced potatoes, drained
1 can (14-1/2 ounces) sliced carrots, drained
2 cans (6-1/2 ounces each) chopped clams
2 cups reduced-sodium tomato juice
1-1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1 bay leaf
2 whole black peppercorns

Text Ingredients

Directions

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.

Nutrition Facts

1 cup: 80 calories, 0 fat (0 saturated fat), 14mg cholesterol, 612mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Healthy Clam Chowder

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 bottle (8 ounces) clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cans (6-1/2 ounces each) minced clams, undrained

Text Ingredients

Directions

In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

Margarine, reduced-fat

This recipe was tested with Parkay Light stick margarine.

Nutrition Facts

1 cup: 202 calories, 4g fat (1g saturated fat), 43mg cholesterol, 497mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Low-Fat Clam Chowder

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

2 turkey bacon strips, diced
1 cup chopped onion
2 cups cubed red potatoes
2 cans (6-1/2 ounces each) minced clams, undrained
1 cup reduced-sodium chicken broth
1 cup chopped celery
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon reduced-sodium seafood seasoning
1/2 teaspoon salt-free lemon-pepper seasoning
1/8 teaspoon white pepper
1 tablespoon all-purpose flour
1-1/2 cups fat-free half-and-half

Text Ingredients

Directions

In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
In a small bowl, combine flour and half-and-half until smooth; stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1-1/4 cups: 202 calories, 2g fat (0 saturated fat), 22mg cholesterol, 778mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat-free milk.

Makeover Mom’s Clam Chowder

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

3/4 cup each chopped onion, celery and carrots
1/2 cup chopped green pepper
1/4 cup butter, cubed
1 carton (32 ounces) reduced-sodium chicken broth
1 bottle (8 ounces) clam juice
2 teaspoons reduced-sodium chicken bouillon granules
1 bay leaf
1/2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 medium potato, peeled and cubed
2/3 cup all-purpose flour
2 cups 2% milk, divided
4 cans (6-1/2 ounces each) minced clams, undrained
1 cup half-and-half cream

Text Ingredients

Directions

In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender.
In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.

Nutrition Facts

1 cup: 155 calories, 7g fat (4g saturated fat), 34mg cholesterol, 726mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.