Red Lobster Manhattan Clam Chowder
A copycat of Red Lobster's tomato-based Manhattan clam chowder — a hearty, brothy soup of clams, bacon, potatoes and vegetables in a spiced tomato base. Serve with oyster crackers and crusty bread.
⏱️ Prep: 20 min🍳 Cook: 35 min
Nutritionper 100 g›
70
Calories
5g
Protein
7g
Carbs
2g
Fat
Ingredients
| 3 cans (6.5 oz / 185 g each) | cans chopped clams, juice reserved |
| 4 | bacon strips, diced |
| 2 tbsp (30 g) | unsalted butter |
| 1 | medium onion, diced |
| 2 | celery stalks, diced |
| 1 | green bell pepper, diced |
| 3 | cloves garlic, minced |
| 3 | medium Yukon gold potatoes, diced into 1/2-inch (1.3 cm) cubes |
| 1 can (28 oz / 800 g) | crushed tomatoes |
| 1 can (14.5 oz / 411 g) | diced tomatoes |
| 2 cups (480 ml) | clam juice (bottled) |
| 1 cup (240 ml) | water |
| 2 | bay leaves |
| 1 tsp | dried thyme |
| 1 tsp | dried oregano |
| 1/2 tsp | paprika |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper |
| 1/4 tsp | red pepper flakes (optional) |
| 2 tbsp | fresh parsley, chopped |
| for serving | oyster crackers, for serving |
Instructions
- Cook the bacon: in a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat for 5-6 minutes until crispy. Remove with a slotted spoon and drain on paper towels, leaving the bacon fat in the pot.
- Sauté the vegetables: add the butter to the bacon fat and melt over medium heat. Add the diced onion, celery and bell pepper and sauté for 5-6 minutes, until softened and the onion is translucent. Add the minced garlic and cook 1 minute more until fragrant.
- Add potatoes and liquids: stir in the diced potatoes and cook 2 minutes. Add the crushed tomatoes, diced tomatoes with their juices, the reserved clam juice, the bottled clam juice and the water. Stir to combine thoroughly.
- Season and simmer: add the bay leaves, thyme, oregano, paprika, salt, pepper and red pepper flakes if using. Bring to a boil over high heat, then reduce to medium-low. Cover partially and simmer 20-25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Add clams: stir in the chopped clams with their juice and the cooked bacon. Simmer uncovered for 5 minutes to heat the clams through and let the flavors meld. Do not overcook the clams or they will become rubbery. Remove and discard the bay leaves.
- Finish and serve: stir in the fresh parsley and taste, adjusting seasoning with additional salt and pepper if needed. Ladle hot chowder into bowls and garnish with extra parsley. Serve immediately with oyster crackers on the side and crusty bread.