To keep it flavorful and low-carb, this delicious and simple Manhattan clam chowder recipe substitutes celery root for potatoes. Keep yourself warm this season with this fabulous gourmet soup.
My favorite time of the year has arrived, Fall. For those of us who live in southern California, the mornings are crisp and cool and the afternoons are warm and sunny. Finally, it’s cool enough to don sweaters and eat a hearty bowl of soup for lunch or dinner. Of course, I eat soup year-round. My family enjoys soup, which is not only simple to prepare but also useful to have on hand for days when you don’t feel like cooking.
I’ve had to find ways to reduce the carbs in some of my favorite foods since going low carb, like minestrone and cream of celery soup. The newest soup on the low-carb list is delicious Manhattan clam chowder. By the way, in case you were wondering about the potatoes and croutons in the pictures… Sukrin Sesame Bread Mix and celery root are low carb substitutes; even I was duped!
Manhattan clam chowder is highly divisive; people either love it or detest it. I personally love it. People who dislike it frequently favor New England style clam chowder, a cream soup made with clams, milk, and potatoes.
As I’ve already mentioned, I adore Manhattan clam chowder because of its lovely tomatoey broth, which appeals to my Italian heritage, and because it’s so simple to make, making it ideal for weeknight dinners. Even though I claim that the soup’s tomato-based broth appeals to the two drops of Italian in me, I did some research and found that this shellfish soup was probably created by Portuguese immigrants who were already making tomato-based fish stew at home. Portuguese fish stew anyone?.
This straightforward variation of Manhattan clam chowder, which is typically made with potatoes, celery, and onions, substitutes celery root (celeriac), which has a texture similar to potatoes and the flavor of celery. A small amount of green bell pepper adds a tiny amount of sharpness that is comparable to that found in Louisiana cuisine, which also features Portuguese influences. This is demonstrated by the substitution of green bell peppers for the traditional French mirepoix of onions, carrots, and celery as well as the addition of tomatoes to some of the region’s soups and stews.
This straightforward recipe for low-carb Manhattan clam chowder offers a substantial serving size. My inspiration came from this chowder recipe from the New York Times. Make sure to choose canned clams without added sugar, like those from the Bumble Bee Brand. For convenience and to make the recipe come together quickly and easily, I used canned clams. Butter at the end improves it, and bacon adds a nice depth of flavor, smokiness, and mouth-feel. This soup is simple to make, great for weeknight meals, and makes 8 filling portions of 1 1/2 cups (355 ml).
[NOTE: The recipe did not include any high-carb bread or potatoes. Celery root (celeriac) was used as the “potato” and Sukrin Sesame Bread Mix was used to make the croutons. ].
To keep it flavorful and low-carb, this delicious and simple Manhattan clam chowder recipe substitutes celery root for potatoes. Keep yourself warm this season with this fabulous gourmet soup.
My favorite time of the year has arrived, Fall. For those of us who live in southern California, the mornings are crisp and cool and the afternoons are warm and sunny. Finally, it’s cool enough to don sweaters and eat a hearty bowl of soup for lunch or dinner. Of course, I eat soup year-round. My family enjoys soup, which is not only simple to prepare but also useful to have on hand for days when you don’t feel like cooking.
I’ve had to find ways to reduce the carbs in some of my favorite foods since going low carb, like minestrone and cream of celery soup. The newest soup on the low-carb list is delicious Manhattan clam chowder. By the way, in case you were wondering about the potatoes and croutons in the pictures… Sukrin Sesame Bread Mix and celery root are low carb substitutes; even I was duped!
This easy Manhattan clam chowder recipe is low carb version allowing a hearty portion size. This chowder recipe from the New York Times was my inspiration. Be sure to select canned clams without any added sugar such as Bumble Bee Brand. I used canned clams for convenience and to bring the dish together quickly and simply. Bacon adds a nice depth of flavor, smokiness and mouth-feel and the addition of butter at the end makes it better. This is an easy soup, perfect for weeknight cooking and yields 8 hearty 1 ½ cup portions (355 ml).
Manhattan clam chowder is highly divisive; people either love it or detest it. I personally love it. People who dislike it frequently favor New England style clam chowder, a cream soup made with clams, milk, and potatoes.
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FAQ
How many carbs are in homemade Manhattan clam chowder?
Kettle CuisineNutrition FactsHow much sodium is in Manhattan Clam Chowder? Sodium in Manhattan Clam Chowder: 690mg29%How many carbs are in Manhattan Clam Chowder? Carbohydrates in Manhattan Clam Chowder: 17g-
Is clam chowder high in carbs?
Condensed New England clam chowder from a can prepared with 2 percent milk has 154 calories, 18 grams of fat, and 8 g of carbohydrate, 8. 16 g of protein, 5. 09 g of fat and 0. 8 g of fiber. About 49% of the calories are made up of carbohydrates, 30% of them of fat, and 21% of them of protein.
Which is healthier Manhattan or New England clam chowder?
Many people believe New England clam chowder is not very healthy because it is a thick soup made with potatoes and cream. Manhattan clam chowder, on the other hand, is a tomato-based soup made with potatoes, carrots, and celery, making it less fatty and healthier than its creamy cousin.
How many net carbs are in clam chowder?
According to the nutritional facts for Campbell’s Chunky Soups New England Clam Chowder, there are 23 grams of carbs and 3 grams of fiber per serving. So, each cup of clam chowder from a store has 20g of net carbohydrates.
