Crock Pot Manhattan Clam Chowder

Total Time
4hrs 20mins
Prep
20 mins
Cook
4 hrs

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!

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Ingredients

Nutrition

Directions

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

5 5

Absolutely delicious! We had to use twice the tomato juice because it was more like stew (maybe because we cooked it on high). We will definitely make this again!