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Slow-Cooked Manhattan Clam Chowder Recipe

"I came up with this simple, delicious soup years ago when my husband and I both worked," writes Mary Dixon of Northville, Michigan. "It's easy to dump all the ingredients into the slow cooker in the morning...and wonderful to come home to the aroma of dinner ready."
TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD:9 servings


  • 3 celery ribs, sliced
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) sliced potatoes, drained
  • 1 can (14-1/2 ounces) sliced carrots, drained
  • 2 cans (6-1/2 ounces each) chopped clams
  • 2 cups reduced-sodium tomato juice
  • 1-1/2 cups water
  • 1/2 cup tomato puree
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 whole black peppercorns


  • 1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns. Yield: 9 servings.

Nutritional Facts

1 cup: 80 calories, 0g fat (0g saturated fat), 14mg cholesterol, 612mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Slow-Cooked Manhattan Clam Chowder

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Reviewed Aug. 8, 2011

"I'm not a big fan of this soup to begin with but my boyfriend is and when he smelled the soup I was a hard time to keep him away from the slow cooker before the soup was even done!"

Reviewed May. 11, 2011

"This was very good clam chowder. I add the clams at the very end, though, so that they stay plump. I always add an extra can of clams. Never enough clams, as far as I'm concerned. Yum!"

Reviewed Apr. 9, 2011

"great chowder. I stirred in some leftover white rice and it was very good."

Reviewed Apr. 11, 2010

"A great soup to come home to on a cold day!"

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