STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Crock Pot Manhattan Clam Chowder

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way!”
READY IN:
4hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the clams (saving the juice) and put clams into the fridge.
  2. In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
  3. Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
  4. When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
  5. Serve with crumbled bacon on top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: