Southwestern Clam Chowder

With the addition of chilies, cumin and cilantro, Manhattan Clam Chowder becomes decidedly Southwestern. Instead of oyster crackers, serve with a bowl of tortilla chips.

Serves: 6

Active time: 32 minutes

Total time: 32 minutes


  • 2 Tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 cup finely chopped onion
  • 1 stick celery, finely chopped
  • 1 jalapeno, finely chopped
  • 1-1/2 teaspoons cumin
  • 1-1/4 teaspoons mild chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (10 ounce) block frozen corn
  • 2 (14.5 ounce) cans diced tomatoes, drained
  • 2 Tablespoons tomato paste
  • 3 (6.5 ounce) cans Bar Harbor® Chopped Clams
  • 1 (8 ounce) bottle Bar Harbor® Clam Juice
  • 1 (15 ounce) can whole potatoes, drained and quartered
  • 3 Tablespoons finely chopped cilantro
  • 2 Tablespoons fresh lime juice
  • 2 scallions, thinly sliced

Lime Sour Cream Garnish

  • 1/2 cup sour cream
  • 1 Tablespoon fresh lime juice
  • 1/2 teaspoon lime zest


  1. In a large soup pot over medium heat, add vegetable oil. When hot, add garlic, onion, celery, jalapeno, cumin, chili powder, salt and black pepper. Cook and stir until onion begins to soften, about 4 - 5 minutes.
  2. Add corn, cook and stir to coat with seasonings. Add tomatoes and bring to a simmer.
  3. Add clams, clam juice and potatoes. Bring to a simmer. Cook for 5 minutes. Stir in cilantro and lime juice.
  4. Prepare the lime sour cream garnish. In a small bowl, mix together sour cream, lime juice and zest.
  5. To serve, divide between bowls. Add a dollop of lime sour cream and a sprinkle of scallions to each bowl. Leftovers can be refrigerated for up to two days or frozen for up to three months.

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341