Slow Cooker Manhattan Clam Chowder
This Slow Cooker Manhattan Clam Chowder is an easy seafood soup recipe made with tender potatoes, vegetables, baby clams, tomatoes, and crispy bacon.
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It’s a hearty tomato-based broth that cooks slowly and is a great choice for a chilly evening, a simple family dinner, or a weekend meal.
It also works well for a casual gathering or holiday dinner, especially when you want a soup that can be prepared ahead and is perfect to serve with crusty bread.
How to Make Slow Cooker Manhattan Clam Chowder
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large skillet over medium-high heat, cook the bacon until crispy. Reserve half of the bacon for topping and place it in the refrigerator until you’re ready to serve the chowder.
2. Add the potatoes, remaining bacon, 1 tablespoon bacon grease, onion, celery, carrots, garlic, and baby clams to the slow cooker.
3. Pour in the crushed tomatoes, chicken broth, tomato paste, clam juice, salt, pepper, dried parsley, dried thyme, and cayenne pepper. Give everything a good stir to combine.
4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork tender.
5. Before serving, garnish each bowl with chopped parsley and the reserved crispy bacon.
Serve & Enjoy!
Important Recipe Notes
- Start with 3 cups of chicken broth. Add more at the end if the chowder is too thick.
- Don’t add all the bacon at once. Save half of the crispy bacon for topping so it stays crunchy when served.
- The clam juice is optional. You can use the liquid from the canned clams, chicken broth, or water instead.
- Check the potatoes before serving. The chowder is ready when the potatoes are fork tender.
- Adjust the cayenne to taste. Use less for a milder chowder or add a little more if you like some heat.
- Add extra vegetables if you like. Corn, bell peppers, zucchini, and green beans are all good additions.
- For the best texture, add the reserved bacon and parsley right before serving.
Slow Cooker Manhattan Clam Chowder
Ingredients
- 8 slices bacon chopped
- 1 tablespoon bacon grease or butter
- 4 large Idaho potatoes peeled and cubed
- 1 onion chopped
- 3 sticks celery chopped
- 3 carrots peeled and chopped
- 3 garlic cloves minced
- 2 10 oz cans whole baby clams, drained
- 28 oz can crushed tomatoes
- 3–4 cups chicken broth as needed to thin the broth
- 2 tablespoons tomato paste
- 8 oz clam juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper or to taste
- Chopped parsley for garnish
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy. Reserve half of the bacon for topping and place it in the refrigerator until you’re ready to serve the chowder.
- Add the potatoes, remaining bacon, 1 tablespoon bacon grease, onion, celery, carrots, garlic, and baby clams to the slow cooker.
- Pour in the crushed tomatoes, chicken broth, tomato paste, clam juice, salt, pepper, dried parsley, dried thyme, and cayenne pepper. Give everything a good stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork tender.
- Before serving, garnish each bowl with chopped parsley and the reserved crispy bacon.
