This slow cooker clam chowder, made with tomatoes instead of milk, is a Manhattan-style version. The bacon and extra clam juice make this chowder flavorful, and the slow cooker makes it easy.
Even if you are a native New Englander, you will enjoy this tomato-based chowder. Both preparations are delicious. This one is especially nice if you are trying to avoid dairy.
- 2 ounces bacon (about 2 thick strips, sliced and diced)
- 1 cup onion (chopped)
- 2 carrots (thinly sliced)
- 3 ribs celery (with leaves, thinly sliced)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 1 (28 ounce) can tomatoes (broken up, undrained)
- 1 1/2 teaspoon salt
- 1 dash black pepper (freshly ground)
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 medium red-skinned potatoes (diced)
- 2 or 3 (6 to 7 ounce) cans minced clams (undrained)
- 1 (8 ounce) bottle clam juice
- Optional: 1 tablespoon flour blended with 1 tablespoon melted butter or bacon drippings
- Garnish: fresh chopped parsley
- Fry or bake diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot.
- Add remaining ingredients to the slow pot; Stir to blend.
- Cover and cook on low for 6 to 8 hours.
- If a thicker soup is desired, add the flour and butter mixture about 30 minutes before the soup is done.
- Serve clam chowder with saltines or oyster crackers.
- Refrigerate leftovers.
- If desired, garnish servings with fresh chopped parsley.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||5 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||13 g|