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 the tomato-based cousin of creamy New England chowder. It has clams, potatoes, carrots, celery, and a savory broth that feels substantial without being especially heavy.

Make it ahead and reheat it gently for an easy lunch or dinner. Add bread, crackers, herbs, or a simple salad on the side if you want to stretch the pot across several meals.

If you are bringing this chowder to another family, check about shellfish allergies and preferences first. Label the container clearly and include a short reheating note so no one has to guess when they are tired.

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

Listen While This Simmers

While the chowder cooks, listen to The Mental Load of Parenting: Share Responsibilities Without Resentment. Dr Shoshana Bennett discusses how families can notice and share the often-invisible work at home.

Love this recipe? You may also like the full Postpartum Soups and Stews Collection.

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Sarah Trott nor Fourth Trimester Media Group LLC are liable for claims arising from the use of or reliance on information contained in this article.