Manhattan Clam Chowder

Photo: Kate Sears; Styling: Paul Grimes

Try this Manhattan Clam Chowder, a soup iconic of the east coast. Serve yourself a delicious bowl, piping hot and garnished with oyster crackers.

Yield: Serves 6
Cost per Serving: $1.08
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 162
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 16g
  • Fiber: 4g
  • Cholesterol: 6mg
  • Sodium: 589mg


  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, sliced
  • 3 tablespoons all-purpose flour
  • 1 6 1/2-oz. can minced clams, drained (reserve juice)
  • 1 tablespoon tomato paste
  • 1 14 1/2-oz. can diced tomatoes
  • 1 15-oz. can whole potatoes, drained, rinsed and diced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Italian seasoning
  • Salt and pepper
  • Oyster crackers, for serving, optional


  1. 1. In a large saucepan over medium heat, warm vegetable oil. Add onion, celery and carrots to pan. Cook, stirring often, until softened, about 7 minutes.
  2. 2. Sprinkle in flour and cook for 2 minutes, stirring vigorously. Add 4 cups water and reserved clam juice. Bring to a boil, stirring constantly. Stir in tomato paste, tomatoes, potatoes, crushed red pepper and Italian seasoning; season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in clams and simmer until heated through, about 2 minutes longer. Serve hot (with oyster crackers, if desired).
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