This hearty Manhattan clam chowder swaps potatoes for celery root to keep the flavor rich while lowering the carbs. It’s an easy, comforting gourmet soup perfect for cool weather.
Autumn is my favorite season. In southern California we enjoy crisp mornings and sunny afternoons — ideal weather for sweaters and a warm bowl of soup. I eat soup year-round because it’s convenient, satisfying, and easy to keep on hand for busy days when I don’t feel like cooking.
Since switching to a low-carb approach, I look for ways to adapt classic soups like minestrone or creamy celery and fennel soup so they fit my dietary goals. Manhattan clam chowder was next on my list, and this version is delicious. The photos show low-carb substitutions for croutons and potatoes: a sesame bread mix and celery root that fooled even me.
Manhattan clam chowder tends to be divisive — people either love its bright, tomato-based broth or prefer the creamier New England style. I enjoy the tomato-forward flavor, which reflects influences from Portuguese and other coastal European traditions that used tomato-based fish stews. The tomato broth and simple preparation make this chowder an excellent weeknight meal.
Traditional Manhattan clam chowder includes potatoes, celery, and onions. In this low-carb adaptation, celery root (celeriac) replaces potatoes and adds a similar texture with a mild celery-like flavor. A touch of green bell pepper brings a subtle sharpness that complements the tomatoes and nods to regional variations where bell pepper replaces carrot in some stews.
This easy Manhattan clam chowder keeps the recipe approachable and quick. I used canned clams and clam juice for convenience, and chose brands without added sugar. Bacon contributes smoky depth and mouthfeel, and finishing the soup with a little butter (or ghee / good olive oil) rounds the flavors. The recipe yields eight generous 1½-cup servings, making it a great option for family dinners or leftovers.
Note: No traditional high-carb bread or potatoes are used in this version; croutons in the photos were made from a low-carb sesame bread mix and the “potatoes” are celery root (celeriac).
Each hearty portion of this delicious Manhattan Clam Chowder is 8 net carbs.
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Easy Manhattan Clam Chowder Recipe
Ingredients
- ⅓ pound bacon, diced
- 4 oz onion, diced
- 2 large garlic cloves, roughly chopped
- 4 oz carrot, sliced or chopped
- 4 oz bell pepper, diced
- 10 oz celery root, peeled and diced
- ½ cup dry white wine
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 cups unsalted chicken broth
- 14 oz can whole plum tomatoes with juice
- 20 oz canned whole baby clams (with liquid)
- 8 oz bottled clam juice
- 6 tablespoons butter (or ghee / good olive oil)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Peel the celery root with a sharp knife and cut into ½–3/4-inch dice. Dice the bacon.
- Heat a 5-quart Dutch oven or soup pot over medium heat. Add a touch of oil, then the bacon. Cook until crispy, about 5–6 minutes, stirring occasionally. While the bacon cooks, chop the remaining vegetables and open the cans.
- Lower heat to medium-low and add the onion, garlic, green bell pepper, carrot, and celery root. Stir to coat in the bacon fat. Pour in the wine, cover, and let the vegetables sweat for 2–3 minutes, stirring once or twice. Stir in the thyme, bay leaves, and tomato paste.
- Add the plum tomatoes and their liquid to the pot, crushing them by hand or cutting with kitchen shears. Add the chicken broth and clam juice. Raise heat to medium-high until the chowder comes almost to a boil, then reduce to medium or medium-low and simmer for about 15 minutes.
- Add the clams and heat through. Stir in the butter until melted. Season with salt and plenty of freshly ground black pepper. Stir in chopped parsley and serve warm.
Notes
Calories from Fat 198
Nutrition
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Carbohydrates: 10g
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Protein: 19g
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Fat: 22g
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Fiber: 2g