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 Recipe
x7
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 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 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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