Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

5 from 1 vote

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 334kcal

Author Barbara Bianchi

Ingredients

2 tablespoons of extra-virgin olive oil
2 stalks of celery diced
2 carrots diced
1 small onion diced
3/4 cup of zucchini diced
3 ounces of cooked bacon diced
3 cloves of garlic minced
28 - ounce can gluten free diced tomatoes
4 cups gluten free chicken stock or broth
8 ounces clam juice
2 6.5-ounce cans minced clams with juice

Herbs and spices

1 teaspoon of salt
1/4 teaspoon of marjoram
1/4 teaspoon of thyme
1/4 teaspoon of oregano
1/4 teaspoon of rosemary
1/4 teaspoon of sage
1 large handful of Italian parsley chopped
1 bay leaf

Instructions

Cook your bacon and drain on a plate lined with paper towels.
3 ounces of cooked bacon diced
Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
Then add your minced garlic and chopped bacon and stir for one more minute.
3 cloves of garlic minced
Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
Give it all a good stir and simmer, partially covered for 15 minutes.
Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try?

If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

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