It’s been awhile since I have used the slow cooker; I have wanted to make Manhattan Style Clam Chowder for some time, I was pinched for time, so when I saw this slow cooker version I decided to give it a try. Manhattan style is different because it is more like a regular soup than chowder. The New England style is creamy textured whereas the Manhattan Style incorporates tomatoes into the mixture. I have always favored the New England style, but the Manhattan Style Clam Chowder is good for something different. This is a set it and forget it type of slow cooker recipe; meaning you can start cooking it in the morning, and forget about it for the rest of the day-which is great if you have a busy schedule.
This Slow Cooker Manhattan Style Clam Chowder Recipe is a simple recipe that doesn’t require a lot of prep time. The prominent seasoning in this recipe is thyme; be careful with it because it can dominate very easily or eliminate all together if you don’t care for that flavor.
If you like Manhattan Style Clam Chowder, or have never tried it before give this Slow Cooker Manhattan Style Clam Chowder Recipe a try; it’s really good. Enjoy
- 6 sliced bacon, diced
- 1 cup chopped onion
- 2 carrots, thinly sliced
- 3 ribs celery with leaves, thinly sliced
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 1 can diced tomatoes (undrained)
- 1½ tsp. salt
- Black pepper to taste
- 1 bay leaf
- 1 tsp. dried thyme
- 3 medium potatoes (cubed)
- 3 cans minced clams (undrained)
- 1 bottle clam juice (8 ounces)
- Cut the bacon into 1 inch pieces. Using a skillet cook the bacon until crispy. Drain on paper toweling and then place them in the slow cooker.
- Chop the vegetables, and then combine all the ingredients in the slow cooker.
- Cook on low for 7-8 hours or until vegetables are tender.
