Manhattan Clam Chowder (Soup)

The turnips are very important, as well as the thyme, so don’t omit these ingredients! Be sure to not over cook the clams, so adding them after all of the cooking is done is an option.


4 slices of bacon, diced
1 large onion, diced (for low FODMAPs, substitute chopped fresh chives to be sprinkled on at the end)
1/2 cup of green pepper, chopped
1/2 cup of chopped celery
1/2 cup of chopped carrots
1/2 cup of chopped turnips
3 potatoes
2 tbsp of chopped parsley
3 cups water
1 tsp salt
1 pint clams and liquid or 1 dozen clams
1/8 tsp ground thyme
3 cups canned tomato
salt and pepper


Fry bacon until rendered. Pour off all but 1 tbsp of the fat.

Add the onion, green pepper and celery and saute until softened.

Add carrots, turnips and potatoes water and salt.

Simmer covered over low heat for 30 minutes. Add clams or canned clams, thyme, bacon and tomorates.

Simmer for 10 more minutes. Season to taste and sprinkle with chopped parsley.



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