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Slow-Cooked Manhattan Clam Chowder

Total Time

Prep: 10 min. Cook: 8 hours

Makes

9 servings (2-1/4 quarts)

I came up with this simple, delicious soup years ago when my husband and I both worked. 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. —Mary Dixon, Northville, Michigan
Slow-Cooked Manhattan Clam Chowder Recipe photo by Taste of Home

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 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

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.

Nutrition Facts

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

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