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Manhattan Clam (or Clam-less) Chowder

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Manhattan Clam (or Clam-less) Chowder

Manhattan Clam (or Clam-less) Chowder

Jessica Braider
This hearty soup, from Scramble fan Pearl Barnett, makes a filling and flavorful meal. If you don’t eat clams, this soup is still delicious without them!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 servings

Ingredients
  

  • 1 Tbsp. butter
  • 2 yellow onions chopped
  • 1 stalk celery sliced
  • 3 carrots diced
  • 10 3/4 oz. condensed tomato soup
  • 8 oz. tomato sauce
  • 1 russet potato peeled and diced, baking
  • 1/4 cup fresh parsley chopped
  • 2 - 3 tsp. dried thyme
  • 1 cup frozen corn kernels
  • 10 oz. canned whole clams with their juice (optional)
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste

Instructions
 

  • In a large stockpot, melt the butter over medium heat. Add the onions and sauté them until they are slightly softened, 5 - 8 minutes.
  • Add the celery and carrots and sauté them for about 5 minutes.
  • Add the tomato soup, tomato sauce, and 2 1/2 cups of water. Raise the heat and bring it to a boil.
  • Add the potatoes, parsley, and thyme.
  • Reduce the heat and simmer the soup for 30 minutes, stirring occasionally. (Meanwhile, prepare the salad, if you are serving it.)
  • Add the corn and clams (optional) and gently stir the soup until it is heated through.
  • Season it with salt and pepper, and serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Mix all ingredients except the corn and clams together in the slow cooker, and cook on low for 7 - 10 hours or on high for 4 - 5 hours. Stir in the corn and clams a few minutes before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onions, slice the celery, dice the carrots, peel and dice the potato and store covered with water for up to 24 hours to prevent browning, or fully prepare and refrigerate the soup.
Scramble Flavor Booster: Season the soup with plenty of black pepper and top it with shredded or grated Parmesan cheese.
Tip: When purchasing frozen vegetables, select a bag where the contents feel like they are in individual pieces (as opposed to a frozen clump). If the contents feel more like one big clump, it may mean that the vegetables thawed at some point and were then refrozen.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 5g, 8%; Saturated Fat: 3g, 13%; Cholesterol: 40mg, 13%; Sodium: 570mg, 24%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 4g, 16%; Sugar: 11g; Protein: 15g
Keyword Dairy-Free, Dinner, Fall, Low Fat, Main Dish, Nut-Free, Slow Cooker, Soups & Stews, Vegan, Vegetarian, Winter
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