Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"It is not a matter of indifference whether we like oysters or clams, snails or shrimp, if only we know how to unravel the existential significance of these foods." -Jean-Paul Sartre, Philosopher

The refrigerator light goes on...

Clam chowders are really great. The ultimate in comfort food. Most folks are one or the other - New England Clam Chowder or Manhattan Clam Chowder. There are great things about both and lovers of one should actually be lovers of the other because they are two different soups but both share potatoes and clams as their core ingredients.

The key is starting with fresh clams. You can purchase clams already shucked but it is so much better to steam your own because the broth is what gives this soup so much flavor. If you do use pre-shucked clams, make sure to use the liquid they are packed in. This might not give a strong enough flavor of the ocean and using a cup of shrimp stock instead of the water will work great.

Note that there is no added salt in this recipe. The clam broth that is reserved and strained after steaming the clams has a salty flavor and adds a depth to the rich flavor of the soup.

This is a great example of Mediterranean diet translated for the American kitchen. Seafood, veggies, fruits, and great quality oil: four points toward your Mediterranean diet score in a soup that is quintessentially American.


Manhattan Clam Chowder

Servings: 4 | Serving size: 2 1/2 cups soup

Cooking Time: 60 Minutes

This recipe can easily be multiplied or divided by 2 and makes great leftovers.

Manhattan Clam Chowder recipe from Dr. Gourmet


  • 4 dozen littleneck clams
  • 1 cup water
  • 2 tsp olive oil
  • 2 cloves garlic (minced)
  • 2 large ribs celery (diced)
  • 1 large red onion (diced)
  • 2 15-ounce cans no salt added diced tomatoes
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 1/2 tsp dried thyme
  • 1 lb red potatoes (large dice)
  • fresh ground black pepper to taste
  • 1 cup no salt added vegetable stock
  • 1 cup water

Scrub the clams under cold water.

Place the water in a large stock pot over high heat. Add the clams and cover.

Cook until the clams are open.

Remove from the heat and set the clams aside.

When cool, remove the clams from the shells and set aside.

Strain the clam water through a cheesecloth or coffee filter.

Place the oil in a large sauce pan over medium heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the celery and onions.

Cook for about 3 minutes until they begin to soften.

Add the tomatoes, bay leaves, oregano, red pepper flakes, thyme, potatoes and pepper.

Add the reserve clam broth, vegetable stock and water.

Stir, reduce the heat to simmer and cover the soup.

Simmer for at least 50 minutes until the potatoes are soft.

Add the clams and cook for another 5 minutes.


Nutrition Facts

Serving size: 2 1/2 cups soup

Servings: 4

Amount Per Serving

Calories 190 Calories from Fat 32
% Daily Value
Total Fat 3.5g 4%
    Saturated Fat 0.5g 3%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 15mg 4%
Sodium 320mg 14%
Total Carbohydrates 31g 11%
    Dietary Fiber 7g 24%
    Sugars 8g
Protein 11g
Vitamin A 9% Vitamin C 41%
Calcium 9% Iron 16%
Vitamin K 20mcg Potassium 1000mg