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20 minute dinner recipes

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Manhattan Clam Chowder


From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006), November/December 2012

There’s long been a feud between Manhattan’s tomato-based clam chowder and the cream-based New England clam chowder. No matter which you prefer, you can’t deny that this easy clam chowder will put dinner on the table before you can finish the debate.

6 servings, 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes



  1. Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 5 to 7 minutes. Stir in tomatoes, broth, wine and pepper. Bring to a boil over high heat, reduce heat to medium and simmer for 5 minutes.
  2. Add potatoes and return to a simmer over medium heat. Place the clams in the shell on top of the simmering soup. Cover and cook until the vegetables are tender and the clams open, 6 to 10 minutes.
  3. Chop the reserved fennel fronds; stir into the soup. Add chopped (or minced) clams and any clam juice; cook until just heated through, 1 to 2 minutes. Discard any unopened clams before serving.


Per serving : 369 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 76 mg Cholesterol; 41 g Carbohydrates; 35 g Protein; 5 g Fiber; 650 mg Sodium; 1734 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1/2 fat

Tips & Notes