Jane McMillan-Whittaker Recipe

Manhattan Style Clam Chowder in the crock pot

By Jane McMillan-Whittaker janenov46

I have been making this for years along with the New England style of clam chowder.
Unlike the creamy base of New England style chowder, the Manhattan style has a tomato base, is very tasty, and a pronounced clam flavor.

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot


13 oz
two 6.5 oz cans minced clams
2 c
potatoes, peeled and cubed
1 c
chopped onions
1 c
chopped celery with leaves
1/2 c
chopped green pepper
14 1/2 oz
can italian stewed tomatoes
1 1/2 c
hot flavored tomato juice, snappy tom's. if you can't find that just use tomato juice laced with tobasco
2 to 3 tsp
horseradish optional
2 to 3 tsp
lemon juice
1/2 tsp
each salt and thyme
1 medium
bay leaf
4 slice
baon, fried crisp, and drained and crumbled
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Directions Step-By-Step

Fry bacon til crisp, drain on paper towels and reserve for garnish.
Drain clams, reserve liquid, cover clams and refrigerate.
In a crock pot add everything except clams and bacon, cook on low for 6 to 8 hours.
When just about ready to eat, stir in clams, and cook just to heat them, garnish bowls with some bacon.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy