Easy Slow Cooker Manhattan Clam Chowder

Name: Easy Manhattan Clam Chowder (Stovetop orSlow Cooker)
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 6 slices center-cut-bacon (Note 1); 1 Tablespoon bacon fat (Note 2); 1 large yellow onion (peeled and diced); 4 cloves minced garlic; 1 cup white wine; 3 large carrots (peeled and diced); 4 stalks celery (peeled and diced); 4 large baby red potatoes (chopped) (Note 3); 1 medium green pepper (seeded and chopped) (Note 5); 28 ounce can, whole tomatoes (Note 4); 16 ounce bottle, clam juice; 1 Tablespoon tomato paste; 4 sprigs fresh chopped parsley; 3 sprigs fresh thyme (Note 6); 1 bay leaf; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon Kosher salt; ½ teaspoon black pepper; 24 ounces minced clams (Note 6); 1 teaspoon chopped fresh parsley (optional garnish)

Updated: Oct 27, 2023 · Published: Jan 19, 2019 by Eileen Murphy Kelly

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Servings servings

Prep 10

Cook 3

Slow Cooker Manhattan Clam Chowder is a homemade soup that is super easy to prepare. It will take just a few minutes to chop your veggies and the slow cooker does the rest!

Have you enjoyed Manhattan Clam Chowder in restaurants? This recipe blows them away with hearty flavors from the veggies and clams!

Manhattan Clam Chowder is naturally gluten-free, low-fat, low-calorie, paleo, and vegetarian-friendly (leave out the bacon).

Slow cooker Manhattan Clam Chowder in a black slow cooker vessel with a large ladle with soup in the ladle

I make Manhattan Clam Chowder all the time!

Living on Long Island I have had the pleasure of many a great bowl of clam chowder.

I am quite proud of this chowder because it is not only easy to prepare but absolutely delicious and I may say the family says it is contest worthy!

Trust me, make this easy slow cooker Manhattan Clam Chowder and you will never want any store made or canned soup again!

We are in a really cold spell in New York and soup is on my family's mind every day. We enjoy Manhattan Clam Chowder a few times a month. Actually, we eat this all year. Does anyone else enjoy hot soups in the summer as we do?

Gazpacho is a favorite of ours in the summer but we do enjoy a good chowder all year long!

My favorite is this Manhattan Clam Chowder. I love that it is so easy to prepare but I am very proud of the flavors of this soup. Surprisingly, I use canned clams because they are so easy to work with.

I have made clam chowder using fresh clams and to be honest, this chowder is just as tasty and delicious. Without the need to strain out the clam broth a few times. This clam chowder is easy peasy.

What is the difference between Manhattan Clam Chowder and New England Clam Chowder?

Manhattan clam chowder is a tomato-based chowder. New England clam chowder is a creamy base, usually heavy cream or milk is the base.

Where are the origins of Manhattan Clam Chowder?

Guess what? Manhattan Clam Chowder did not originate in Manhattan. It seems the chowder originated in Rhode Island from Portuguese immigrants. I found this out a few years ago. Food origins can be very fascinating.

Can Manhattan Clam Chowder be frozen?

Absolutely. This Manhattan Clam Chowder Recipe freezes well because there is no dairy. Freeze in either freezer-safe tins, freezer bags, or use a Food Saver, my favorite option.

Is Manhattan Clam Chowder Keto?

Authentic clam chowder includes diced potatoes which are not Keto. If you want to make this a Keto Manhattan Clam Chowder simply keep out the potatoes and I would add turnip and radish. Also, add extra carrots.

Can the bacon be left out of this recipe?

Absolutely. If you do not eat bacon or don't want to include bacon, leave it out of the recipe.

How long can Slow Cooker Manhattan Clam Chowder keep after it is made?

This soup, like most, tends to get more flavorful overnight. I love to make this a day ahead. The soup keeps in the fridge for 2-3 days. Otherwise, freeze the soup for a future day.

Can this soup be made on the stovetop?

Sure, I will include the instructions in the recipe.

Some other soup recipes you may enjoy:

Butternut Squash and Sweet Potato Soup: This is one hearty Vegan soup that the hubs doesn't even realize is vegan.
Low-fat Potato Leek Soup: Been making this soup since I was about 12, a personal favorite. Another vegan favorite but the hubs and kids top with sour cream.
Carrot Coconut Soup: Who knew, we love Vegan soups. My friends, this soup is delicious!

A delicious Manhattan Clam Chowder that has been slow cooked in a white ceramic soup bowl.

Today is National Soup Swap Day and the lovely Katie who runs Katies Recipe Box is hosting this fantastic day! Below my recipe is all of the recipes for today! I hope you check out all the recipes, they are full of comfort and tasty!

Tools used to make Slow Cooker Manhattan Clam Chowder:

8-Quart Crock-Pot: I recently purchased this slow cooker. I love it. The heat is perfect and the food cooks perfectly.

Mesh Strainer: This comes in a set of 3 and I use them all the time. Highly recommend and these are always a great bridal shower gift!

How to Make Manhattan Clam Chowder ( Slow Cooker):

In a skillet, over medium heat cook 4 slices of bacon.
Remove bacon, set aside. Then discard all but 2 Tablespoons bacon grease.
Add to the skillet the onions to slightly brown. Add in garlic for another minute.
Pour in the white wine and scrape up any brown bits at the bottom of the pan. Let cook another minute.
Into the slow cooker, add in the white wine and onion mix, potatoes, peppers, celery, and carrots.
Stir in clam juice, tomato paste, clam juice, and the diced tomatoes and its juices.
Cover and slow cook on high for 3-4 hours or low for 6-8. (slow cookers vary on the heat. I have noted my slow cooker in the "shop for this recipe" and it cooks fast. For me 3 hours/high and 6 hours/low are perfect times)
After the allotted time, the veggies should be soft. Then add in the clams and recover and cook another 5 minutes.
Add in the bacon and fresh parsley, if using.
Serve and enjoy.

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Manhattan Clam Chowder in a bowl topped with a sprig of fresh thyme.

Easy Manhattan Clam Chowder (Stovetop orSlow Cooker)

An easy and delicious Manhattan Clam Chowder made with canned clams. Once you make this recipe you will never want a canned soup again. The prep time is about 10 minutes and the slow cooker does the rest. A low-fat and delicious soup that can be a main meal or an appetizer.

5 from 3 votes

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Course: Main Dish, Slow Cooker, Soup

Cuisine: American

Keyword: red clam chowder

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: servings

Calories: 140kcal

Author: Eileen Murphy Kelly

As an Amazon Associate, I earn from qualifying purchases

Equipment Needed:

Slow Cooker if making in the slow cooker
Dutch Oven
Measuring Spoons and Cups
Cutting Board
Knives
Vegetable Peeler
can opener

Ingredients

6 slices center-cut-bacon Note 1
1 Tablespoon bacon fat Note 2
1 large yellow onion (peeled and diced)
4 cloves minced garlic
1 cup white wine
3 large carrots (peeled and diced)
4 stalks celery (peeled and diced)
4 large baby red potatoes (chopped) Note 3
1 medium green pepper (seeded and chopped) Note 5
28 ounce can, whole tomatoes Note 4
16 ounce bottle, clam juice
1 Tablespoon tomato paste
4 sprigs fresh chopped parsley
3 sprigs fresh thyme Note 6
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon Kosher salt
½ teaspoon black pepper
24 ounces minced clams Note 6
1 teaspoon chopped fresh parsley optional garnish

US Customary - Metric

Instructions

Stovetop Manhattan Clam Chowder

In a Dutch Oven over medium heat, add 6 slices center-cut-bacon Cook until cooked through, about 8 minutes. Remove the cooked bacon, cut into small pieces, set aside. Remove all but 1 Tablespoon bacon fat.
To the Dutch Oven, add 1 large yellow onion (peeled and diced), saute until softened and translucent, about 5-8 minutes.
Add 4 cloves minced garlic, stir another minute to bloom the garlic. Add 1 cup white wine. Use a wooden spoon to scrape up any brown bits at the bottom of the Dutch Oven.
Add 3 large carrots (peeled and diced), 4 stalks celery (peeled and diced), 4 large baby red potatoes (chopped) , 1 medium green pepper (seeded and chopped) 28 ounce can, whole tomatoes , 16 ounce bottle, clam juice, 1 Tablespoon tomato paste, 4 sprigs fresh chopped parsley, 3 sprigs fresh thyme, 1 bay leaf, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon Kosher salt , and ½ teaspoon black pepper. Add the clam juice from the cans of clams (Note 6) Let simmer on low for about 30-40 minutes. Veggies should be fork tender.
Add 24 ounces minced clams and continue to simmer for another 5 minutes. Add the cooked bacon. Taste, if needed, adjust seasoning.
Sprinkle with 1 teaspoon chopped fresh parsley (optional garnish)

Slow Cooker Manhattan Clam Chowder Instructions

In a large skillet, over medium heat, add the bacon. Cook until cooked through and remove bacon. Cut bacon into small pieces, set aside. Remove all but 1 Tablespoon of the bacon grease. Reserve a few Tablespoons of bacon grease in case you need it to saute veggies.
Add the diced onions to the pan and saute about 3-4 minutes. Add the garlic and stir another minute. Add the white wine. Use a wooden spoon to scrape up any brown bits on the bottom of the saute pan. (See Note 7)
Add into the slow cooker the onion mixture, carrots, celery, potatoes, whole tomatoes, clam juice, tomato paste, diced orange pepper, bay leaf, basil, oregano, parsley, and thyme. Season with salt and pepper.
Cover with lid. Set timer for 3-4 hours on high or low 6-8 hours. Add in the clams. Cover and cook 5 minutes on high. Shut off the slow cooker and add in the bacon pieces. Sprinkle with parsley for garnish. Taste, if needed, adjust seasoning.

NOTES

Note 1: Center Cut Bacon is lean, my preferred bacon choice.

Note 2: I keep extra bacon fat in case I need to add any additional fat to saute the veggies. If not using bacon, omit it, and add the onion, garlic, and wine to the Dutch Oven with 2 Tablespoons of olive oil or unsalted butter.

Note 3: I use baby red potatoes. You can also use Russet or Yukon. I would peel those potatoes as the skin is a bit thick, personal preference.

Note 4: Break up the tomatoes when adding to the Dutch Oven and include the juices.

Note 5: Any color pepper is fine to use.

Note 6: This is (4) 6-ounce cans of minced clams. Add the juice from the cans of clams to the Dutch Oven or Slow Cooker. Refrigerate the minced clams until ready to add to the pot or vessel.

Nutrition

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Easy Slow Cooker Manhattan Clam Chowder

What is the difference between Manhattan Clam Chowder and New England Clam Chowder?