Slow Cooker Manhattan Clam Chowder

This slow cooker Manhattan Clam chowder is simmered with bacon, clams, and hearty vegetables It’s great to make during the busy weeks and even better on a cold or rainy day!

I love making chowders, especially if that means I can slow cook it during the week day so it’s ready when I get home. I’m usually a New England clam chowder lover but after trying this slow cooker Manhattan clam chowder a few years back, I prefer making this version when I have a cold!

This slow cooker Manhattan Clam chowder is also a very hearty dish, making it a great option for family meals. So if  know someone or you’re a seafood lover yourself or loves chowders, give this one a try!

If you are needing to do this on the go before walking out the door, skip steps one and 1. Throw all the ingredients in at once and slow cook. The vegetables will still become tender enough without having to sauté them. If you happen to have the time to soften the vegetables and crisp the bacon, it can help provide more texture to the dish.

If you are wanting to freeze this slow cooker Manhattan Clam chowder, that is also an option. Once completely cooled, transfer the chowder to a freeze friendly bag and freeze for up to 6 months.

Slow Cooker Manhattan Clam Chowder

thedishnextdoor

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Course slow cooker, Soup

Servings 6 Servings

Ingredients

  

• 8 slices bacon, chopped
• 1 small yellow onion, diced finely
• 4 stalks celery, diced finely
• 2 large carrots, diced finely
• 2 12 oz. cans minced clams in juices
• 2 large potatoes or 12 small potatoes, peeled and diced
• 1 stick butter, melted
• 6-7 cups chicken stock
• 1 Tbl. Fresh or dried thyme
• 1 Tbl. Fresh or dried parsley
• 2 bay leaves
• 1 28 oz. can diced tomatoes in juices
• Salt + Pepper to taste
• Toppings: Crackers, Green onions, Bacon bits, Shredded cheese

Instructions

 

• In a pan over medium heat, cook the bacon until browned and slightly crispy. Remove from the pan and add to the crockpot, leaving as much drippings as possible in the pan.
• Add in the onion, celery, and carrots. Season with salt and pepper. Cook until softened and the onion is transparent, about 5-10 minutes. Remove from heat and add to the crockpot.
• Into the crockpot with the bacon and veggies, add the clams with juices, diced potatoes, melted butter, chicken stock, salt, pepper, thyme, parsley, bay leaf, and diced tomatoes.
• Cook on high for 4 hours or low for 6-8 hours.
• Season with salt and pepper if needed. Serve with toppings of your choice.

Keyword bacon, seafood, slow cooker, soup