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Slow Cooker Manhattan Clam Chowder
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Slow Cooker Manhattan Clam Chowder

Course slow cooker, Soup
Keyword bacon, seafood, slow cooker, soup
Servings 6 Servings
Author thedishnextdoor

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.