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manhattan style clam chowder in the crock pot

(3 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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.

(3 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For manhattan style clam chowder in the 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 md
    bay leaf
  • 4 slice
    baon, fried crisp, and drained and crumbled

How To Make manhattan style clam chowder in the crock pot

  • 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.

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