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Manhattan Clam Chowder

By: Mary Dixon  
"'I came up with this simple, delicious soup years ago when my husband and I both worked,' writes Mary Dixon of Northville, Michigan. '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.'"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 203 people have saved this

Prep Time:
10 Min
Cook Time:
8 Hrs
Ready In:
8 Hrs 10 Min

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Original Recipe Yield 9 servings
 

Ingredients

  • 3 celery ribs, sliced
  • 1 large onion, chopped
  • 1 (14.5 ounce) can sliced potatoes, drained
  • 1 (14.5 ounce) can sliced carrots, drained
  • 2 (6.5 ounce) cans chopped clams
  • 2 cups tomato juice
  • 1 1/2 cups water
  • 1/2 cup tomato puree
  • 1 tablespoon dried parsley flakes
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 whole black peppercorns

Directions

  1. In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.

Footnotes

  • Nutritional Analysis: One 1-cup serving (prepared with no-salt-added tomato juice and without salt) equals 123 calories, 1 g fat (0 saturated fat), 27 mg cholesterol, 330 mg sodium, 17 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by SHENDOAH 
This was an excellent base. We added Worcestershire sauce, bacon, cooking the onions and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by OCEANVIXEN79 
It's an okay crockpot soup...it's just missing something and I can't figure out what. MORE

 
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