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Manhattan-Style Clam Chowder

User Rating 4.5 Star Rating (6 Reviews)


Manhattan Style Clam Chowder

Manhattan-Style Clam Chowder

Photo: Diana Rattray
This clam chowder, made with tomatoes instead of milk, is a Manhattan style version. The bacon and extra clam juice makes this chowder flavorful, and the slow cooker makes it easy.


  • 5 to 6 sliced bacon, diced
  • 1 cup chopped onion
  • 2 carrots, thinly sliced
  • 3 ribs celery with leaves, thinly sliced
  • 1 tablespoon fresh parsley, or 1 teaspoon dried
  • 1 large can (28 ounces) tomatoes, broken up, undrained
  • 1 1/2 tsp. salt
  • Black pepper
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 3 medium potatoes, diced
  • 2 or 3 cans (6 to 7 oz each) minced clams with juice
  • 1 bottle (8oz) clam juice
  • 1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional


Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend. Cover and cook on low for 8 to 10 hours. If a thicker soup is desired, add flour butter mixture during the last 30 minutes. Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Manhattan, Member retired111

Making this for years. But I use a can of kidney beans w/the chowder!

4 out of 5 people found this helpful.

See all 6 reviews

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