I can’t wait to share this recipe! This is one of my very favorite soups, but I only manage to make it once in a while. Maybe that’s what makes it special!
I’m not a huge potato fan, so I use turnips in my soup. I also like to add a touch of worchestershire and tabasco sauce to give it a little kick. It takes a bit of time to simmer on the stove, but it’s well worth the wait.
Spicy Manhattan Clam Chowder (makes 2 dinner servings)
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 c. celery
- 1 t. garlic
- 1 box of Pomi chopped tomatoes
- 8 oz. clam juice
- 1 bay leaf
- 1 t. dried oregano
- 1/4 t. salt
- 1/4 t. black pepper
- 1/2 t. worchestershire sauce
- 1/4 t. tabasco sauce
- 1 turnip, cubed
- 1 10 oz. can boiled baby clams (so, 5 oz. of clams and keep the liquid)
1. In a medium pot, saute onion, pepper, celery and garlic until vegetables are tender.
2. Add tomatoes, clam juice, juice from canned clams, bay leaf, oregano, salt, pepper, worchestershire sauce, and tabasco sauce. Bring the mixture to a boil, reduce heat, cover and simmer for 30 minutes.
3. Add turnips, and continue simmering, covered, for another 30 minutes.
4. Remove from heat, and stir the boiled baby clams into the soup. Serve!
If you enjoy clams, I have good news! They are an awesome addition to your diet. Clams are:
- a sustainable seafood choice
- low fat
- high protein
- rich in selenium, zinc, iron, magnesium and B vitamins like niacin
I’ve always preferred Manhattan Clam Chowder over Boston Clam Chowder. I guess I prefer the tomato base rather than a cream base. Do you like clams? Do you prefer one chowder over the other?
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I love chowder in every way, shape, and form! This looks delicious. Using turnip instead of potato is a cool idea.
Thanks–I’m a big fan of turnips and parsnips in soups.
oooo yum
I would love this
This is perfect for fall!! I love a good clam chowder and this is great because it doesn’t have all that dairy!
I agree!
I wish I liked seafood, but I really can’t stand it. I do, however, love soup — just made some tonight!!
No seafood at all?!? I can’t even imagine . . . .
Just saw the soup on your blog–looked great. Way to give butternut squash a chance! 
Fun fact #1.. I’ve never had clam chowder before. Heck, I’ve never had any sort of chowder before. Crazy right??
You’ve got to try it then! It’s so delicious!
I like my clams fried, lol!!! The soup looks great, though.
Turnips are a great sub for potatoes! Good idea.
You know, I’ve never tried any clam chowder before – because I’ve never tried clams before! I found out last year I like mussels, so I’ll have to give clam chowder a try. Of course, you had me at Tabasco!
I just realized (in the last year or so) I love mussels, too! I’ve done a post or two about them. I usually steam them . . . it’s so good! And they’re just as good for you as clams. Love tabasco!!!
I love those big, chunky veggies floating in the soup. Using turnips is a great idea!
Thanks!
LOVE THIS! I’ve yet to cook with clams. Looking forward to trying this one…maybe we could play around with clams at our next M2T3
They’re just like mussels!
I always think of clam chowder as being white and creamy. Is that the difference between Manhattan and New England, maybe?
Never had clams….
I absolutely prefer tomato based over cream based… in truth, I can’t stand any kind of creamy soup, stew, or chowder… your chowder looks & sounds so delicious that I’m going to make this week… thank you so much for posting it!
I hope you like it! This is probably my favorite soup!