Print Options

 
 
 Print

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

Ingredients

  • 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 tomato juice
  • 1-1/2 cups water
  • 1/2 cup tomato puree
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon salt, optional
  • 1 bay leaf
  • 2 whole black peppercorns

Directions

  • 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 serving (prepared with no-salt-added tomato juice and without salt) equals 123 calories, 1 g fat (0 saturated fat), 27 mg cholesterol, 330 mg sodium, 17 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.