Manhattan-Style Crock Pot Clam Chowder

Total Time
Prep 20 mins
Cook 8 mins

this is from Better Homes and Gardens Slow-Cooker Meals cookbook Serves: 4

Ingredients Nutrition


  1. drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
  2. In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
  3. Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
  4. If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.
Most Helpful

A great soup with very little effort. I had regular vegetable juice, so I added some hot sauce. We enjoyed this very much. The crumbled bacon is a nice touch, but it's also great without it. I will have to double this recipe next time! Thanx!

*Parsley* February 17, 2007