Crockpot Manhattan Clam Chowder Recipes

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MANHATTAN CLAM CHOWDER

Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11



Manhattan Clam Chowder image

Steps:

  • In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
  • Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
  • Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 3 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

1/4 cup finely chopped bacon or salt pork
1 small onion, finely chopped (1/4 cup)
2 cans (6.5 oz each) minced or whole clams, undrained*
2 medium potatoes, diced (2 cups)
1/3 cup chopped celery
1 cup water
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14.5 oz) whole tomatoes, undrained

CROCK POT MANHATTAN CLAM CHOWDER

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!

Provided by CeciMami

Categories     Chowders

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Crock Pot Manhattan Clam Chowder image

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.

Nutrition Facts : Calories 322.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 46.4, Sodium 748.4, Carbohydrate 37.8, Fiber 5.8, Sugar 10.9, Protein 18.8

2 (6 1/2 ounce) cans clams
2 medium potatoes, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups spicy tomato juice or 1 1/2 cups vegetable juice
1 large diced onion
4 stalks celery, chopped
1 green pepper, chopped
1 bay leaf
4 -5 sprigs fresh thyme
4 slices bacon, cooked and crumbled

CROCK POT MANHATTAN CLAM CHOWDER

Make and share this Crock Pot Manhattan Clam Chowder recipe from Food.com.

Provided by Dr. Sessions

Categories     Chowders

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 13



Crock Pot Manhattan Clam Chowder image

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.

Nutrition Facts : Calories 563.3, Fat 16.4, SaturatedFat 4.7, Cholesterol 114.2, Sodium 1539.3, Carbohydrate 58.2, Fiber 8.4, Sugar 12.4, Protein 45.9

5 -6 slices bacon, diced
1 cup onion, chopped
2 carrots, thinly sliced
3 stalks celery & leaves, thinly sliced
1 tablespoon fresh parsley or 1 teaspoon dried parsley
28 ounces whole tomatoes, broken up, undrained
1 1/2 teaspoons salt
3 dashes black pepper
1 bay leaf
1 teaspoon dried thyme
3 medium potatoes, diced
20 ounces minced clams with juice
1 (8 ounce) bottle clam juice

SLOW-COOKED MANHATTAN CLAM CHOWDER

I came up with this simple, delicious soup years ago when my husband and I both worked. It's easy to dump all the ingredients into the slow cooker in the morning...and wonderful to come home to the aroma of dinner ready. -Mary Dixon, Northville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 8h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13



Slow-Cooked Manhattan Clam Chowder image

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 612mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

3 celery ribs, sliced
1 large onion, chopped
1 can (14-1/2 ounces) sliced potatoes, drained
1 can (14-1/2 ounces) sliced carrots, drained
2 cans (6-1/2 ounces each) chopped clams
2 cups reduced-sodium tomato juice
1-1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1 bay leaf
2 whole black peppercorns

MANHATTAN CLAM CHOWDER

I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14



Manhattan Clam Chowder image

Steps:

  • In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

CROCK POT CLAM CHOWDER

Make and share this Crock Pot Clam Chowder recipe from Food.com.

Provided by papergoddess

Categories     Chowders

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9



Crock Pot Clam Chowder image

Steps:

  • Saute pork or bacon and onion until golden brown;drain.
  • Put clams in crock pot with bacon.
  • Add all remaining ingredients, except milk or half-and-half.
  • Cover and cook on High 3-4 hours.
  • Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
  • Add remaining milk or half and half before serving.
  • STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
  • Simmer on low heat for 45 minutes.
  • Mix cornstarch into milk and add to kettle.
  • DO NOT BOIL.
  • Heat to warm, then serve.

Nutrition Facts : Calories 571.7, Fat 37.8, SaturatedFat 17.1, Cholesterol 100.2, Sodium 1534.3, Carbohydrate 38.3, Fiber 3.9, Sugar 2.6, Protein 20.1

2 (6 1/2 ounce) cans clams
1/4 lb salt pork or 1/4 lb bacon
1 medium onion, chopped
3 -4 potatoes, pared and cubed
1 1/2 cups water
1 3/4 teaspoons salt
1/8 teaspoon pepper
2 cups half-and-half or 2 cups milk
1 1/2-2 tablespoons cornstarch (optional)

CROCKPOT MANHATTAN CLAM CHOWDER

My husband LOVES good clam chowder and this is so easy.

Provided by Lana Bade

Categories     Chowders

Time 8h5m

Number Of Ingredients 11



Crockpot Manhattan Clam Chowder image

Steps:

  • 1. Add all the ingreients to crockpot.Stir well.
  • 2. Cook on LOW 8 hours,until veggies are tender REMOVE BAY LEAF and enjoy!
  • 3. You can make it SPICY by using SPICY V-8 or adding Frank's Redhot Sauce ,if desired

6 strips of bacon cooked crispy and crumbled,and some of the bacon fat
1 c uncooked potatoes,chopped
1 c c celery,chopped
1 c onions.chopped
1 c carrots,chopped
1 28 ounce can crushed tomatoes
1 1/2 can(s) large size of v-8 juice
1 tsp thyme, dried
1 bay leaf
4 can(s) minced or chopped clams,including juice
salt and pepper to taste

MANHATTAN-STYLE CROCK POT CLAM CHOWDER

Make and share this Manhattan-Style Crock Pot Clam Chowder recipe from Food.com.

Provided by Laury2000

Categories     Chowders

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10



Manhattan-Style Crock Pot Clam Chowder image

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.

Nutrition Facts : Calories 312.7, Fat 11.4, SaturatedFat 3.6, Cholesterol 40.7, Sodium 759.3, Carbohydrate 37.7, Fiber 5.6, Sugar 11.6, Protein 16.6

10 ounces canned minced baby clams
2 medium potatoes, peeled and cut into 1/2 inch cubes
1 cup chopped onion
1 cup chopped celery & leaves
1/2 cup chopped sweet green pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
1 1/2 cups spicy vegetable juice
1/2 teaspoon dried thyme, crushed
1 bay leaf
4 slices bacon, crisp cooked, drained and crumbled or 1/4 cup cooked bacon bits

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