Dairy Free Manhattan Clam Chowder
Rich, briny, and deeply satisfying, this tomato-based clam chowder is the kind of bowl that warms you from the inside out. Unlike its cream-laden New England cousin, the Manhattan style builds its bold flavor from crushed tomatoes, clam juice, and a savory base of bacon, onion, celery, and green bell pepper — meaning there's no butter or cream anywhere in sight, and you won't miss them for a second. Garlic and tomato paste are cooked down until fragrant and slightly caramelized, adding a depth that makes the broth taste like it simmered all day. Yukon Gold potatoes bring hearty body to every spoonful, while dried thyme, oregano, and a pinch of red pepper flakes keep things lively. The chopped clams go in right at the end so they stay tender and never rubbery. It serves four and comes together in a single pot, making cleanup as easy as the cooking. Finish each bowl with a scatter of fresh parsley for a little brightness, and you've got a genuinely restaurant-worthy chowder that happens to be completely free of dairy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 oz bacon, cut into ¼-inch pieces
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups clam juice
- 1 cup low-sodium chicken broth
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp red pepper flakes
- 2 cans (6.5 oz each) chopped clams, with juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the bacon and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 5 minutes.
- 2
Add the onion, celery, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!