Best Crock Pot Manhattan Clam Chowder Recipes

MANHATTAN-STYLE CROCK POT CLAM CHOWDER

Steps:

• drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
• 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.
• Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
• 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.

CROCK POT MANHATTAN CLAM CHOWDER

Steps:

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

CROCK POT MANHATTAN CLAM CHOWDER

Steps:

• Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot.
• Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend.
• Cover and cook on low for 8 to 10 hours.