Manhattan Style Clam Chowder in the crock pot

MANHATTAN STYLE CLAM CHOWDER IN THE CROCK POT
Recipe Rating:
 3 Ratings
Serves: 10
Prep Time:
Cook Time:
Cooking Method: Slow-Cooker/Crock Pot

Ingredients

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

The Cook

Jane McMillan-Whittaker Recipe
x8
Well Seasoned
Massena (now in FL), NY
janenov46
Member Since Oct 2010
Jane's notes for this recipe:
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.
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Directions

1
Fry bacon til crisp, drain on paper towels and reserve for garnish.
2
Drain clams, reserve liquid, cover clams and refrigerate.
3
In a crock pot add everything except clams and bacon, cook on low for 6 to 8 hours.
4
When just about ready to eat, stir in clams, and cook just to heat them, garnish bowls with some bacon.
Comments

1-5 of 24 comments

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user Dana Ramsey DRamsey - Apr 15, 2011
My kind of cooking crockpot and my husband loves clams.
user Susan Feliciano frenchtutor - Apr 15, 2011
Hi, Jane - does your New England style clam chowder also work in the crock pot? I tried some once, and the flavor was not good - don't know if it cooked too long or what, but it separated and had a caramelized appearance, and tasted almost burned, like poorly canned or shelf-stable meals.
user Jane McMillan-Whittaker janenov46 - Apr 15, 2011
Me too, love clams, my fav is New England, but uses milk and cream, this is actually quite healthy.
user Jane McMillan-Whittaker janenov46 - Apr 15, 2011
NO, I wouldn't try to make the New England style in the crock pot, because the milk has a tendency to break down with long cooking in the crock pot. That is what happened to yours. The New England style cooks really fast and is a fast supper, not a crock pot one. Here's the New England one: New England Clam Chowdah

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