Manhattan Oyster Chowder

There's no cream in this chowder, but potatoes help to thicken the light broth.

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Serves4 (about 1 cup)
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  1. Separate oysters from the juice, making sure to check for any shell remnants. Set aside. Strain oyster juice through a fine sieve and set aside.
  2. Melt butter or heat oil in a large Dutch oven over medium heat. Add bacon and cook until fat has rendered and bacon has started to crisp up. Remove bacon and set aside on a clean paper towel to drain.
  3. Turn heat down to medium low. Add onion, bell pepper, celery, carrots and potatoes to the pot and cook stirring frequently until vegetables are soft but not brown, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add reserved oyster juice, tomatoes (and their juice) and thyme. Simmer until potatoes are tender, about 15 to 20 minutes. If it seems dry, add one cup of water.
  5. Using a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
  6. Add oysters and cook just until edges curl, about 2 minutes.

Recipe Tips

Serve with crusty bread to soak up the broth! Add a side salad to round out the meal.

Nutrition Facts
Manhattan Oyster Chowder
Amount Per Serving
Calories 482 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 130mg 43%
Sodium 603mg 25%
Potassium 1524mg 44%
Total Carbohydrates 57g 19%
Dietary Fiber 7g 28%
Sugars 14g
Protein 29g 58%
Vitamin A 105%
Vitamin C 132%
Vitamin D0%
Calcium 8%
Iron 74%
* Percent Daily Values are based on a 2000 calorie diet.

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