Seafood Soups and Chowders

Manhattan Clam Chowder (GF & DF)

Snowy days call for warm soups, and this soup warms the soul. It’s also gluten free and dairy free, so it can be served to literally anyone!

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Manhattan Clam Chowder (GF & DF)

  • Author: admin


Gluten free and dairy free clam chowder.



1 large can clams, drained, reserve the broth; set clams aside

Olive oil

1 large onion, diced

3 cloves garlic, minced

2 celery stalks, diced

1 carrot, finely diced

Red-pepper flakes, to taste

4 large Yukon Gold potatoes, cubed

1 cup white wine

1 cup chicken stock

1 8oz clam base

12 teaspoons Old Bay

3 sprigs thyme

1 bay leaf

1 28 oz can crushed tomatoes

Freshly ground black pepper to taste

¼ cup chopped parsley

½ bunch fresh dill, chopped


Put the onion, garlic, celery, and carrot in a food processor, and process until they are finely minced.

Heat olive oil in a large dutch oven and add the veg mixture, sauteing until they are soft and fragrant,

but not browned. Season with salt, pepper, and red pepper flakes. Add the potatoes and cook until

they have started to soften and brown, about 5 minutes. Add the reserved clam broth, white wine,

chicken stock, and clam base. Sprinkle in the Old Bay and the thyme sprigs and stir to combine. Add the

bay leaf and cover the pot. Simmer until the potatoes are tender; about 15 minutes. When potatoes

are tender, stir in tomatoes, and clams, stirring to combine. Taste and adjust seasoning. Let chowder

come to a simmer, and remove from heat. Take out the bay leaf and the thyme stems.

Serve, topped with chopped parsley and dill.

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