Manhattan Style Clam Chowder in the crock pot

Recipe Rating:	3 Ratings5
Categories:	Fish Soups, Quick & Easy, Healthy
Serves:	10
Prep Time:	15 Min
Cook Time:	6 Hr

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

Pinched by HANK44, and 60 more.

Jane McMillan

Well Seasoned

Massena (now in FL), NY

janenov46

Member Since Oct 2010

Jane's Notes:

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.

Directions

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.

Comments

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Jane McMillan janenov46

Jane McMillan [janenov46] has shared this recipe with discussion groups:
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CROCK POT RECIPES
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soup soup and more soup
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TRIED & TRUE RECIPES

Dana R DRamsey

Apr 15, 2011

My kind of cooking crockpot and my husband loves clams.

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.

Jane McMillan janenov46

Apr 15, 2011

Me too, love clams, my fav is New England, but uses milk and cream, this is actually quite healthy.

Jane McMillan 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

Dana R DRamsey

Apr 15, 2011

He also likes New England clam soup. I'll have to check you New England clam soup out.

Jane McMillan janenov46

Apr 15, 2011

Oh forgot Sue, that is why the crock pot uses the condensed cream soups, they don't break down like milk and cream does.
Yes Dana give it a try, its so easy and quick too.
We are creatures of where we grew up. I don't do southern cooking well, but things from New England I am more familiar with.

Dana R DRamsey

Apr 15, 2011

Guess us Northern girls need to look out for each other!

Jane McMillan janenov46

Apr 15, 2011

LOL I guess!!!'
Never did cobbler, fried chicken, biscuits, collards, all those kind of things. Thanks to JP now I have a starting point of cooking from all parts of the country.

Dana R DRamsey

Apr 15, 2011

Well I've done fried chicken and biscuits but not the other stuff. And yes JAP has open my cooking eyes big time!

Susan Feliciano frenchtutor

Apr 15, 2011

I love trying things from all the regions in the country - New Orleans, Texas, the Deep South, New England, the Midwest, the Prarie Pioneer cooking, even California has its own style of food. The more variety, the better! That's what's so great about JAP - you get recipes that have been in people's families for years, and are authentic, traditional - not gussied up like a Bobby Flay style of french toast!