Manhattan Style Crock Pot Clam Chowder
Cozy up with a hearty bowl of Manhattan Style Crock Pot Clam Chowder, a vibrant tomato-based twist on the classic seafood soup that's simplicity itself to prepare. Packed with tender clams, fresh vegetables like russet potatoes, carrots, and celery, and aromatic herbs like thyme and oregano, this slow-cooked chowder delivers robust, savory flavors in every spoonful. The addition of diced tomatoes and tomato paste gives the broth its signature tangy depth, perfectly balanced by the briny sweetness of clam juice. Ideal for busy days, this chowder simmers to perfection in your crock pot in just 6 hours, filling your kitchen with an irresistible aroma. Serve it hot, topped with fresh parsley and accompanied by crusty bread for a comforting, fuss-free meal that serves six. Perfect for seafood lovers and easy dinner enthusiasts alike, this recipe is a flavorful crowd-pleaser that transforms simple ingredients into a soul-warming classic.
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Recipe Information
Ingredients
- 3 cups clams (canned or fresh, chopped)
- 2 cups clam juice
- 3 medium russet potatoes (peeled and diced)
- 2 medium carrots (peeled and diced)
- 2 medium celery stalks (chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 cups diced tomatoes (with juice, canned or fresh)
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat olive oil in a skillet over medium heat.
Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the garlic and cook for an additional minute.
Transfer the sautéed vegetables to the crock pot.
Add the diced potatoes, canned or fresh clams (with their juice), clam juice, diced tomatoes, tomato paste, and vegetable broth to the crock pot.
Season with thyme, oregano, salt, pepper, and add the bay leaf.
Cover the crock pot and cook on low heat for 6 hours, or until the potatoes are tender and the flavors are well combined.
Once cooked, remove the bay leaf and give the chowder a good stir.
Taste and adjust seasoning as needed.
Serve hot, garnished with freshly chopped parsley and a side of crusty bread if desired.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 11260 mg | 490% | |
| Total Carbohydrate | 249.2 g | 91% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 49.1 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 132.7 mg | 737% | |
| Potassium | 8687 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
