Manhattan Style Clam Chowder in the crock pot

Jane Whittaker Recipe

By Jane Whittaker janenov46

Prep Time:
Cook Time:
Slow-Cooker/Crock Pot

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.


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

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

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Jane Whittaker janenov46
Feb 5, 2013
Thanks Yvonne, so glad your family liked it :)
Yvonne Halaiski fishergirl1
Feb 4, 2013
This is by far the BEST Manhattan Clam Chowder I've made & tasted. It was a "HIT" with my husband. Thank you for sharing.
Susan Feliciano frenchtutor
Jan 31, 2012
I Love all kinds of clam chowder! I also love fried clam strips. Anyone have a good recipe for those?
Blondie Pussycat blondie8080
Jan 31, 2012
Thanks for this one, Jane. I really enjoy Manhattan Clam Chowder since I live in a warm climate. In the winter (if it's cold in TX) I enjoy the NE Clam Chowder. ;^p
Jane Whittaker janenov46
Jul 6, 2011
Thanks Tracy, we grew up with both kinds of clam chowder and it's a big crowd pleaser in our house.