(No Longer Allowed In) Manhattan Clam Chowder

Manhattan Clam Chowder is a classic tomato based broth soup. This is my leaner take on the dish, with more vegetables, less fat, and less calories. I've cut out the butter and bacon to lower the fat, added extra vegetables for more fiber and vitamins, and removed the flour to make it gluten free. If you instead prefer creamy soups, you should check out my similar (I'm Banned From) New England Clam Chowder

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large pot over medium heat with olive oil. Cut your vegetables into a small dice, and add to the pot with a pinch of salt. Cook until the peppers and carrots are soft, and the onions are translucent, about 20 minutes. Add in the garlic, and cook until fragrant, about 30 seconds

Step 2

Meanwhile, wash your potatoes, and cut into a medium dice, leaving the skin on. Any potatoes will work here like yukon gold, red, or even sweet potatoes

Step 3

To the pot, add your potatoes, garlic powder, onion powder, thyme, oregano, black pepper, clam juice, canned clams (entire can, not drained), diced tomatoes, and tomato paste. Bring to a boil over high heat, reduce heat to medium, cover, and let simmer for 15-20 minutes, or until the potatoes are fork tender

Step 4

Remove from heat, finish with lemon juice, and serve

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