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This Manhattan clam chowder is a delicious tomato based chowder cooked in the slow cooker with tomatoes, minced clams, thyme, and bacon.
See Also
Crockpot Clam Chowder
Crockpot Beef and Corn Chowder
Garden Cabbage Soup Recipe
Ingredients
- 1/4 pound bacon, diced, about 5 to 6 slices, or use a meaty salt pork
- 1 cup chopped onion
- 3 ribs celery, thinly sliced
- 2 small to medium carrots, diced
- 1 teaspoon dried parsley flakes
- 1 can (28 ounces) tomatoes
- 1 1/2 teaspoons salt
- 3 cans clams (approx. 7 ounces each) minced clams with liquid
- 1/4 teaspoon ground black pepper
- 1 1/4 teaspoons dried leaf thyme, crumbled
- 1 small bay leaf, optional
- 2 1/2 cups diced potatoes, about 3 medium peeled potatoes
Preparation
Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or until vegetables are tender.
Serves 8 to 10.
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