Manhattan Style Clam Chowder in the crock pot

Manhattan Style Clam Chowder In The Crock Pot Recipe

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Jane Whittaker


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 votes

15 Min
6 Hr
Slow Cooker 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 medium
    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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About Manhattan Style Clam Chowder in the crock pot

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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