Manhattan Clam & Lentil Chowder

Perfect for a chilly evening at home, this cozy Manhattan Clam & Lentil Soup will warm you right up. Add crusty French bread and a salad for a hearty, healthy meal. Adapted from a recipe featured on


16 oz. Phillips Gourmet Baby Clams, with juice
4 slices bacon, chopped
1 onion, diced
2 celery ribs, diced
1 carrot, diced
½ tsp. dried thyme
1 yellow-fleshed potato, diced
3 garlic cloves, minced
28 oz. can diced tomatoes
4 cups water
1 cup split red lentils
2 bay leaves
2 Tbsp. lemon juice
To taste, salt and pepper

Cooking Instructions
  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 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.

Recipe 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.

Featured Product
Gourmet Baby Clams

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