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    You are in: Home / Recipes / Crock Pot Manhattan Clam Chowder Recipe
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    Crock Pot Manhattan Clam Chowder

    Crock Pot Manhattan Clam Chowder. Photo by Chef #1456162

    1/1 Photo of Crock Pot Manhattan Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    CeciMami's Note:

    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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    Units: US | Metric


    1. 1
      Drain the clams (saving the juice) and put clams into the fridge.
    2. 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. 3
      Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
    4. 4
      When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
    5. 5
      Serve with crumbled bacon on top.

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    Ratings & Reviews:

    • on January 08, 2009


      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!

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    Nutritional Facts for Crock Pot Manhattan Clam Chowder

    Serving Size: 1 (337 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 322.8
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 3.5 g
    Cholesterol 46.4 mg
    Sodium 748.4 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 5.8 g
    Sugars 10.9 g
    Protein 18.8 g

    The following items or measurements are not included:

    fresh thyme

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