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Hearty Manhattan Clam Chowder

This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you have yourself a complete meal. —Carol Bullick, Royersford, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    6 servings (about 2-1/4 quarts)


  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 3/4-inch cubes
  • 1 large onion, chopped
  • 2 medium carrots, shredded (about 3/4 cup)
  • 3 celery ribs, sliced
  • 4 cans (6-1/2 ounces each) chopped clams, undrained
  • 5 bacon strips, cooked and crumbled
  • 1 tablespoon dried parsley flakes
  • 1 bay leaf
  • 1-1/2 teaspoons dried thyme
  • 1/4 teaspoon coarsely ground pepper
  • 1 can (28 ounces) diced tomatoes, undrained


  • Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.
Nutrition Facts
1-1/2 cups: 203 calories, 4g fat (1g saturated fat), 50mg cholesterol, 995mg sodium, 29g carbohydrate (8g sugars, 5g fiber), 15g protein.

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  • nearsighted
    Dec 22, 2020

    Loved this recipe. The second time I made it, I altered it a bit. I used two cans of minced clams & a can of whole baby clams. I also drained the clams first & used 3 bottles of clam juice instead. I added the clams nearer the end so they wouldn’t get tough. Fabulous!

  • MissCarol44
    Aug 10, 2020

    Very good! I added some water as I too like the person "F" mentioned, "where's the liquid?" I then add some vegetable bouillon for flavor. I do that for most of my soup I make from recipes as I like the broth.

  • F.
    Jan 25, 2020

    Where is the liquid for the soup? One large can of tomatoes doesn’t seem enough,

  • Gramma Amy
    Feb 24, 2018

    This clam chowder is delicious! I doubled the recipe so I have plenty to freeze in single serve containers for packed lunches. Only change I made was to add some fresh parsley. I love the flavor of the bacon in this recipe.

  • Diana
    Jan 4, 2017

    Absolutely loved this!! Will definitely add it to my regular rotation! I made this on the stovetop in a couple hours while I was home on a Sunday - you don't need the slow cooker unless you want to, but you do need time for it to thicken. This freezes beautifully in individual portions for quick weekday meals!I used two time-saving steps: I didn't peel my potatoes, since the skin contains most of the nutrients, and I used jarred real bacon pieces because I always make such a mess frying bacon.