Manhattan Clam Chowder

Servings 4 people


  • 4 slices turkey bacon chopped
  • 1 small onion finely chopped
  • 16 ounces canned clams with their juices
  • 1 cup finely chopped turnip
  • 1/3 cup chopped celery
  • 1 cup low sodium chicken broth
  • 2 teaspoons chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • Sea salt and freshly ground black pepper to taste
  • 1 can whole tomatoes 14.5-oz.


  • Cook chopped turkey bacon and onion in a large saucepan, stirring occasionally, until bacon is crisp and onion is tender.
  • Stir in clams and their juice, turnip, celery and chicken broth. Bring to a boil then reduce heat, cover and simmer for 10 minutes or until turnip is tender.
  • Add remaining ingredients, breaking up tomatoes with a spoon. Bring to a boil, stirring occasionally; serve.


LC SERVING SUGGESTION: Serve a big spinach salad on the side.
SERVING SUGGESTION: Add some crusty bread and butter.
KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of clams.
GLUTEN-FREE: Make sure bacon, clams, broth, and tomatoes are gluten-free.
NUTRITION: per serving: 168 Calories; 4g Fat; 21g Protein; 12g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 461mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 4
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