Crockpot Manhattan Clam Chowder

Crockpot Manhattan Clam Chowder

Source : Drain The Clams Reserving The Liquid Cover Clams And Chillin A 4 Quart Crockpot Combine Reserved Clam Juice Potatoes Onions Celery Green Sweet Pep...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : February 22, 2026

Step:

  1. Drain the clams, reserving the liquid. Cover clams and chill

  2. In a 4 quart crockpot combine reserved clam juice, potatoes, onions, celery, green sweet pepper, Andre and tomatoes, tomato or vegetable juice, salt, thyme and bay

  3. Cover and cook on low heat setting for 8 to 10 hours on high heat setting the 4 to 5 hours

  4. If using the low heat setting turned to high heat and stir in the clowns. Cover and cook on the high heat setting for about five minutes

  5. Discard bay leaf

  6. Ladle soup into bowls sprinkling each with crumbled bacon

Ingredients

  1. 2 (6 1/2 cans) minced clams
  2. 2 cups potatoes cut into half inch cubes
  3. 1 cup chopped onion
  4. 1 cup chopped celery with leaves
  5. 1/2 cup chopped sweet green pepper
  6. 114 ounce canned Italian style stewed tomatoes
  7. 1 1/2 cups hot style tomato juice or hot style vegetable juice
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon dried thyme, crushed
  10. 1 bay leaf
  11. 4 slices bacon crisp cooked drained and crumbled

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