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Photo of Manhattan clam chowder by WW

Manhattan clam chowder

1
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
Warm up with our delicious, waistline-friendly chowder. This tomato-based Manhattan chowder makes a tasty light lunch or heartier meal when teamed up with a baked potato or a piece of crusty bread. This version is made with just eight ingredients, including plenty of fresh vegetables. We’ve opted to use canned clams for ease and to keep the cost of this meal low and weeknight friendly. Using canned also has an added benefit in this soup as we have included both the clams and the clam juice for a more intensely flavorful soup. Feel free to omit the cayenne for a milder soup.

Ingredients

Canned clams

20 oz, drained, minced, drained, juice reserved

Celery

2 rib(s), medium, chopped

Green bell pepper

1 medium, chopped

Carrots

1 medium, chopped

Uncooked potato

2 small, peeled and chopped

Canned diced tomatoes

14½ oz, Italian-style, undrained

Chicken broth

29 fl oz

Cayenne pepper

⅛ tsp

Instructions

  1. Place reserved clam juice in a liquid measuring cup; add water so that the total mixture equals 1 1/2 cups.
  2. In a large saucepan, combine juice mixture, celery, green pepper and carrot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
  3. Stir in potatoes, undrained tomatoes, broth and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes more; stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through. Yields about 1 1/2 cups per serving.

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