Manhattan Seafood Chowder

I have never been someone who hears the offering of clam chowder and runs to order it or get a bowl.  However, I did see this recipe for Manhattan Seafood Chowder in the 400 Calorie Fix Cookbook and was intrigued.  First of all, I love shrimp and it seemed pretty easy to make.  After taking the first bite, both of us were sold and it did help that their was bacon in it.  🙂  (Everything is better with a little bacon, right?)

P.S. This made great leftovers for lunch the next couple of days!


  • 5 slices bacon, chopped (I used my food processor.)
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 1 russet (baking potato (8 oz), peeled and cut into 1/2″ cubes
  • 1/2 fennel bulb, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried basil
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 2 bottles (8 oz each) clam juice
  • 3/4 lb peeled and deveined small shrimp
  • 1 can (6.5 oz) chopped clams, drained
  • 1/4 tsp freshly ground black pepper
  1. Cook the bacon in a large saucepan over medium-high heat for 4-5 minutes, or until just starting to brown.  Reduce the heat to medium and add the celery, onion, potato, fennel, garlic, and basil.  Cook, stirring occasionally, for 6-7 minutes, or until the vegetables are crisp-tender.
  2. Stir in the tomatoes and clam juice.  Bring to a boil over medium-high heat.  Reduce to a simmer, cover, and cook for 18-20 minutes, or until the potatoes are tender.
  3. Add the shrimp, clams, and pepper, and cook for 4-5 minutes, or until the shrimp are cooked through.
Per Serving – 1 serving = 2 cups
Calories – 340 | Total Fat 13g | Sodium – 690mg | Carbs 23g | Fiber – 4g | Protein – 32g 


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