Manhattan Style Crock Pot Clam Chowder Recipes

SLOW-COOKED MANHATTAN CLAM CHOWDER

I came up with this simple, delicious soup years ago when my husband and I both worked. It's easy to dump all the ingredients into the slow cooker in the morning...and wonderful to come home to the aroma of dinner ready. -Mary Dixon, Northville, Michigan

Provided by Taste of Home

Categories Lunch

Time 8h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

Slow-Cooked Manhattan Clam Chowder image

Steps:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 612mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

3 celery ribs, sliced
1 large onion, chopped
1 can (14-1/2 ounces) sliced potatoes, drained
1 can (14-1/2 ounces) sliced carrots, drained
2 cans (6-1/2 ounces each) chopped clams
2 cups reduced-sodium tomato juice
1-1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1 bay leaf
2 whole black peppercorns

MANHATTAN CLAM CHOWDER

I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

Manhattan Clam Chowder image

Steps:

In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

Ingredients

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

CROCK POT MANHATTAN CLAM CHOWDER

The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way!

Provided by CeciMami

Categories Chowders

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Crock Pot Manhattan Clam Chowder image

Steps:

Drain the clams (saving the juice) and put clams into the fridge.
In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
Serve with crumbled bacon on top.

Nutrition Facts : Calories 322.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 46.4, Sodium 748.4, Carbohydrate 37.8, Fiber 5.8, Sugar 10.9, Protein 18.8

Ingredients

2 (6 1/2 ounce) cans clams
2 medium potatoes, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups spicy tomato juice or 1 1/2 cups vegetable juice
1 large diced onion
4 stalks celery, chopped
1 green pepper, chopped
1 bay leaf
4 -5 sprigs fresh thyme
4 slices bacon, cooked and crumbled