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Spicy Manhattan Clam Chowder

photo of prepared Spicy Manhattan Clam Chowder recipe

Prep Time: 10

Cook Time: 25

This lighter clam chowder recipe is rich and spicy with fire-roasted tomatoes and steakhouse-seasoned potatoes. It’s a nice departure from the heaviness of creamy New England-style clam chowders.

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  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 2 cloves garlic; finely chopped
  • 1 package Simply Potatoes® Steakhouse Diced Potatoes with Onions
  • 3 cups low-sodium vegetable broth
  • 1 bottle (8 ounces) clam juice
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes; undrained
  • 2 cans (6-1/2 ounces each) chopped clams; undrained
  • Salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh parsley


  1. Heat oil in Dutch oven or large soup kettle over medium-high heat. Add onion and garlic; cook and stir 6 to 8 minutes or until tender.
  2. Stir in potatoes, broth and clam juice. Reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
  3. Stir in tomatoes with juices, clams with juices, salt and pepper. Cook about 2 minutes or until heated through. Serve soup sprinkled with parsley, with crackers alongside.

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