Manhattan Clam & Lentil Chowder –

Manhattan Clam & Lentil Chowder

  By lentilsorg      

November 22, 2017

.0 0

Red lentils add heartiness and extra protein to a classic cozy soup that is perfect for any cold and blustery night. The best part? It is completely pantry-friendly! Serve a cup of it as a first course, or make it into a meal by adding some crusty whole grain bread and a side salad.

  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 8


  1. Drain clams, reserving juice. Set both aside.
  2. Heat large saucepan over medium-high heat. Cook bacon, stirring often, until crispy, about 4 minutes. Remove with a slotted spoon to paper towel-lined plate; set aside. Drain off and discard all but 1 Tbsp (15 mL) fat. Reduce heat to medium.
  3. Add onion, celery, carrot, and thyme. Cook, stirring occasionally, until softened, about 4 minutes. Add potato and garlic; cook, stirring, for 1 minute.
  4. Add tomatoes and their juice, water, reserved clam juice, lentils, and bay leaves; cover and bring to a boil. Reduce heat and simmer until potatoes and lentils are tender, about 25 minutes. Discard bay leaves. Stir in reserved clams, cooked bacon, and lemon juice. Season with salt and pepper and serve.

Quick tip: Any all-purpose or boiling potato will work for this recipe – be sure to avoid baking or russet potatoes, as they will fall apart in the soup.


2 (142 g) cans whole baby clams

4 slices bacon, chopped

1 onion, diced

2 celery ribs, diced

1 carrot, diced

1/2 tsp (2 mL) dried thyme

1 yellow-fleshed potato, diced

3 garlic cloves, minced

1 (28 oz/796 mL) can diced tomatoes

4 cups (1 L) water

1 cup (250 mL) split red lentils

2 bay leaves

2 Tbsp (30 mL) lemon juice

to taste, salt and pepper


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium270 mg
Potassium717 mg
Protein18 g
Cholesterol25 mg
Sugar5 g
Total Fat7 g
Saturated Fat2 g
Total Carbohydrates26 g
Dietary Fiber5 g