Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tbsp sweet butter or olive oil; 2 medium onions, chopped; 2 stalks celery, chopped; 4-5 cups chicken stock; 2 tsp thyme; 1 bay leaf; 1 28 oz. can diced tomatoes; 1 cup Italian parsley, chopped; 2 medium boiling potatoes, peeled and diced; 3 10 oz. jars baby clams ((strain off and save juice to use in stock))

Manhattan Clam Chowder is a flavorful and nutrient-rich meal that can be a fantastic option for postpartum recovery. This tomato-based soup is packed with protein from clams, which are also an excellent source of iron—a vital nutrient for replenishing energy and supporting new moms recovering from blood loss during childbirth. The broth is light yet hearty, hydrating the body while providing essential vitamins and minerals like potassium and zinc, which support immune health and healing.

The addition of fresh vegetables like carrots, celery, and onions adds fiber to aid digestion, while the tomatoes bring a dose of vitamin C to enhance iron absorption. Its warm, savory flavors are comforting, and the soup is easy to prepare in advance, making it a convenient choice for busy parents. Manhattan Clam Chowder is a delicious way to nourish the body and soul during the early weeks of parenthood.

Manhattan Clam Chowder

This one is hearty, comforting and beautiful. Clams are an excellent source of iron and calcium and the tomato base helps with their absorption. Leftovers are good the next day, but this one doesn’t freeze well once the clams are added. At a tasting dinner, 18 months old Chase’s only comment was, “More, more, more!”

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings 4

Ingredients

4 tbsp sweet butter or olive oil
2 medium onions, chopped
2 stalks celery, chopped
4-5 cups chicken stock
2 tsp thyme
1 bay leaf
1 28 oz. can diced tomatoes
1 cup Italian parsley, chopped
2 medium boiling potatoes, peeled and diced
3 10 oz. jars baby clams (strain off and save juice to use in stock)

Instructions

Melt butter in a soup pot on medium heat. Cook onions and celery until tender and lightly browned. Add remaining ingredients, except the clams and their juice, and simmer until potatoes are tender, about 10 to 15 minutes. Add clam juice and adjust flavors with pepper and a little salt (TASTE IT FIRST).
When ready to serve, add clams and simmer for a minute to heat through. Serve hot with a side salad and chunks of crusty bread.

Keyword postpartum soups

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