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Manhattan Clam Chowder Recipe

This Manhattan Clam Chowder with Cauliflower is loaded with tender clams and vegetables in a rich tomato broth finished with heavy cream. Ready in about 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 394kcal
Author: Ruth Truett

Equipment

  • dutch oven
  • chef's knife
  • cutting board
  • spatula

Ingredients

  • 8 slices bacon, diced
  • 3 tablespoon salted butter
  • 1 med onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 head cauliflower, diced
  • 2 tablespoon tomato paste
  • 2 (8 oz bottles) clam juice
  • 4 cups chicken broth
  • 1 cup tomato sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ cup heavy cream
  • 2-3 cups canned baby clams, drained and rinsed

Instructions

  • In a large dutch oven, over med-high heat, sauté the diced bacon with the butter.
  • Add in the onion, carrot, celery, and cauliflower. Continue to sauté for just a few minutes, until the veggies begin to soften. Add the tomato paste, stirring until a dark red color develops.
  • Add the clam juice, chicken broth, tomato sauce, bay leaves, dried thyme. Simmer until the veggies are tender.
  • Add heavy cream to the chowder mixture and bring it back to a simmer.
  • Add in the drained and rinsed clams. Cook until the clams are warmed through.
  • Remove the bay leaves and enjoy!

Notes

You can swap out the cauliflower with potatoes. They are interchangeable and both are delicious!

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 15g | Protein: 12g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1250mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4428IU | Vitamin C: 54mg | Calcium: 78mg | Iron: 2mg
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