Best Crock Pot Manhattan Clam Chowder Recipes

MANHATTAN-STYLE CROCK POT CLAM CHOWDER

Manhattan-Style Crock Pot Clam Chowder image

Make and share this Manhattan-Style Crock Pot Clam Chowder recipe from Food.com.

Provided by Laury2000

Categories Chowders

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces canned minced baby clams
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 cup chopped onion
1 cup chopped celery & leaves
1/2 cup chopped sweet green pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
1 1/2 cups spicy vegetable juice
1/2 teaspoon dried thyme, crushed
1 bay leaf
4 slices bacon, crisp cooked, drained and crumbled or 1/4 cup cooked bacon bits

Steps:

drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.

Nutrition Facts : Calories 312.7, Fat 11.4, SaturatedFat 3.6, Cholesterol 40.7, Sodium 759.3, Carbohydrate 37.7, Fiber 5.6, Sugar 11.6, Protein 16.6

CROCK POT MANHATTAN CLAM CHOWDER

Crock Pot Manhattan Clam Chowder image

The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way!

Provided by CeciMami

Categories Chowders

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 1/2 ounce) cans clams
2 medium potatoes, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups spicy tomato juice or 1 1/2 cups vegetable juice
1 large diced onion
4 stalks celery, chopped
1 green pepper, chopped
1 bay leaf
4 -5 sprigs fresh thyme
4 slices bacon, cooked and crumbled

Steps:

Drain the clams (saving the juice) and put clams into the fridge.
In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
Serve with crumbled bacon on top.

Nutrition Facts : Calories 322.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 46.4, Sodium 748.4, Carbohydrate 37.8, Fiber 5.8, Sugar 10.9, Protein 18.8

CROCK POT MANHATTAN CLAM CHOWDER

Crock Pot Manhattan Clam Chowder image

Make and share this Crock Pot Manhattan Clam Chowder recipe from Food.com.

Provided by Dr. Sessions

Categories Chowders

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 -6 slices bacon, diced
1 cup onion, chopped
2 carrots, thinly sliced
3 stalks celery & leaves, thinly sliced
1 tablespoon fresh parsley or 1 teaspoon dried parsley
28 ounces whole tomatoes, broken up, undrained
1 1/2 teaspoons salt
3 dashes black pepper
1 bay leaf
1 teaspoon dried thyme
3 medium potatoes, diced
20 ounces minced clams with juice
1 (8 ounce) bottle clam juice

Steps:

Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot.
Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend.
Cover and cook on low for 8 to 10 hours.

Nutrition Facts : Calories 563.3, Fat 16.4, SaturatedFat 4.7, Cholesterol 114.2, Sodium 1539.3, Carbohydrate 58.2, Fiber 8.4, Sugar 12.4, Protein 45.9

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