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**Slow Cooker Manhattan Clam Chowder

Slow Cooker Manhattan Clam Chowder

  • Cooking Time:

    8–10 hours
  • Servings:



4 sliced of bacon, cooked and chopped
1 lg. onion, diced
2 car­rots, thin­ly slced
3 ribs cel­ery, sliced
1 T. dried pars­ley flakes
28 oz. caned crushed or diced toma­toes
1/2 tsp. salt
16 oz. clams with liq­uid
fresh­ly ground pep­per, to taste
1 bay leaf
1 1/2 tsp. dried thyme
3 medi­um red pota­toes, washed and cubed

There are many chow­der recipes, but if you have not made this easy and deli­cious recipe for Slow Cook­er Man­hat­tan Clam Chow­der you are tru­ly miss­ing out. It’s deli­cious!

  1. Com­bine all ingre­di­ents in slow cook­er.
  2. Cov­er. Cook on Low 8–10 hours.
  3. Remove Bay Leaf before serv­ing.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker Manhattan Clam Chowder

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Have this in the crock­pot right now.

One ques­tion: The only liq­uid men­tioned is what is in the cans of clams and toma­toes. I seems very dry right now. No like the pic­ture on the recipe. Will the veg­eta­bles release some liq­uid to make it more soupy?


Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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