Slow Cooker Manhattan Clam Chowder
This Slow Cooker Manhattan Clam Chowder is a hearty and easy seafood soup made with tender potatoes, vegetables, baby clams, tomatoes, and crispy bacon. It's a simple dinner for busy weeknights or cozy weekends.
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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.
Servings: 8
Calories: 350kcal