manhattan clam chowder
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Simple Manhattan Clam Chowder

A quick, simple spin on traditional clam chowder using canned clams and tomatoes. This is the perfect mid-week meal with simple pantry items. With lots of protein and veggies, it's also a square meal (in a round bowl).
Prep Time12 mins
Cook Time23 mins
Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: NSNG, paleo, pecatarian, whole30
Calories: 160kcal


  • 2 teaspoons olive oil
  • 1 cup Onion chopped finely
  • 1 tsp garlic minced, about 2 cloves 1 tbsp Italian spice
  • 14 ounces can baby clams
  • 4 cups Veggie or chicken stock
  • 2 carrots chopped finely
  • 2 celery stalks chopped finely
  • 2 small potatoes peeled and diced
  • 28 ounces (1 large can) of diced tomatoes
  • 2 cups chopped spinach I used frozen
  • Salt and pepper to taste.
  • 1 dash of hot sauce


  • In large pot, heat oil over medium heat; cook onions, garlic, and Italian seasoning, stirring occasionally, for about 5 minutes or until translucent.
  • Add the carrots, celery, potatoes and red pepper and cook for another 3 minutes.
  • Add the soup stock, cover and cook for 10 minutes or until potatoes are almost tender.
  • Meanwhile, open the can of clams and drain the clam juice into the pot, but not the clams yet!
  • Add tomatoes and bring to boil. Reduce heat to medium-low; simmer for 5 minutes.
  • Stir in reserved clams and spinach; cook just until spinach is wilted and clams are hot. Stir in hot pepper sauce and salt and pepper to taste.


Protip: frozen spinach!  You'll never have to worry about tossing dead spinach ever again.


Serving: 1bowl | Calories: 160kcal | Carbohydrates: 16.6g | Protein: 14.3g | Fat: 4.4g | Saturated Fat: 0.6g | Cholesterol: 33mg | Fiber: 2g | Sugar: 2.6g