Weight Watchers Manhattan Clam Chowdah

Total Time
Prep 20 mins
Cook 25 mins

Points: 4 per 1 1/2 c. serving

Ingredients Nutrition


  1. Place reserved clam juice in a liquid measuring cup.
  2. Add water so that the total mixture equals 1 1/2 cups.
  3. In a large saucepan, combine juice mixture, celery, green pepper and carrot.
  4. Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
  5. Stir in potatoes, undrained tomatoes, fish stock/clam juice.
  6. Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
  7. Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.


Most Helpful

This is really a yummy WW recipe. I would have given this the full 5 stars but for the following reasons. The ingredients listed weren't all in the directions on how to prepare the soup. I added the tomato paste during step #5. The thyme and sherry was added during step #7. I hope this is correct and if not it still came out tasting darn good. Thanks for posting. Make for Fall PAC 2009 :)

teresas September 23, 2009

I am picky about my Manhattan Clam Chowder and this one passed muster BIG TIME. Having said that I made a couple of incy wincy modifications that I think made it even better, When dieting, I personally need all the flavor I can get, I used HOT Rotel, and a TBS of Thyme and Oregano Leaves. I added 2 Bay Leaves and an extra carrot. Oh and I threw in two Turkey Bacon strips diced with the beginning veggies. To answer TeresaS, I added the Sherry with the Tomatoes and spices to burn down the alcohol. Yummy and NO WAY tastes like a "diet soup". Now if you'll excuse me, my gourmet dinner awaits. :)

Donna W. January 10, 2015

I am going WW ROGUE for a week so I downloaded all kinds of recipes from Food.com. This was my first one. DANG MOM good stuff! I too used HOT Rotel and doubled the recipe. It was so flavorful and perfect for a rainy day. I splish splashed in some regular Sherry and felt like I was going 5 star gourmet. YUMMY!

I'll Give It A Whirl! January 11, 2015

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