Manhattan Clam Chowder

Manhattan Clam Chowder

"'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.'"
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Ingredients

8 h 10 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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Directions

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  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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Reviews

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This was an excellent base. We added Worcestershire sauce, bacon, cooking the onions and celery in some of the reserved bacon fat. I wound up using 3 cups of tomato juice and adding 2 cups of cl...

Wow, was this a good recipe. The only tweak I made was adding some sriracha to make the soup a little hotter. Very flavorful, very easy!

It's an okay crockpot soup...it's just missing something and I can't figure out what.

This was easy and good on a chilly winter night. I was not able to start mine 8 - 10 hours ahead of dinner time, so I cooked it for 4 hours on high instead. This worked just fine and we all en...

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