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Manhattan Clam Chowder being ladled out of a slow cooker vessel.
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4.45 from 9 votes

Easy Slow Cooker Manhattan Clam Chowder

An easy and delicious slow cooker 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.
Course Main Dish, Slow Cooker, Soup
Cuisine American
Keyword Manhatten clam chowder, red clam chowder, slow cookerclam chowder
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 140kcal
Author Eileen Kelly

Equipment

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Ingredients

  • 4 slices center cut bacon Note 1
  • 1 Tablespoon Bacon Grease Note 2
  • 1 large onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 cup white wine
  • 5 large carrots, peeled and diced ¼ inch slices
  • 4 stalks celery, chopped ¼ inch slices
  • 4 large red potatoes, peeled and diced Note 3
  • 28 ounce can of whole tomatoes Note 4
  • 16 ounces clam juice
  • 1 Tablespoon tomato paste
  • 1 large orange pepper, seeded and chopped Note 5
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 24 ounces minced clams Note 6
  • salt and pepper, to taste
  • fresh parsley, chopped optional garnish

Instructions

Slow Cooker Manhattan Clam Chowder Instructions

    Cooking the bacon

    • In a saute pan over medium heat, add the 4 slices of bacon. Cook until browned on both sides about 5 minutes. Remove bacon, cut into small pieces and 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.

    Stovetop Manhattan Clam Chowder

    • In a large Soup Pot or Dutch oven, over medium heat, add the bacon. Cook until cooked through, 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.
    • Stir in all the ingredients from step 3. Let simmer on low for about 30-40 minutes. Veggies should be soft. Add in the clams and continue to simmer for another 5 minutes. Add in bacon and parsley. Taste, if needed, adjust seasoning.

    Notes

    Note 1: Center Cut Bacon is lean, my preferred bacon choice.
    Note 2: If not using bacon, omit and just add the onion, garlic, and wine to slow cooker.
    Note 3: I use red potatoes, Idaho or Yukon work well also.
    Note 4: Use your hands to smash the tomatoes into the slow cooker vessel.
    Note 5: Any color pepper is fine.
    Note 6: This is (4) - 6-ounce cans of minced clams. Add the juice to the slow cooker and refrigerate the minced clams until ready to add to the slow cooker.
    Note 7: If you do not use bacon, either saute onions in olive oil or just add the onions right to the slow cooker.
     
     
     
     

    Nutrition

    Serving: 1cup | Calories: 140kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 5mg | Sodium: 493mg | Potassium: 557mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8520IU | Vitamin C: 43.8mg | Calcium: 83mg | Iron: 2.1mg