Slow Cooker Manhattan Clam Chowder Delicious and easy to make — this classic chowder simmers all day in the slow cooker. Total Time 60 minutes Servings 6 servings Ingredients Share 3 (6.5 oz) cans Chicken of the Sea® Chopped or Minced Clams 1 cup chopped onion 2 carrots, thinly sliced 3 ribs celery with leaves, thinly sliced 1 Tablespoon fresh parsley, or 1 teaspoon dried 1 (28 oz) can diced tomatoes with liquid 1/2 Tablespoon salt, or to taste black pepper, to taste 1 bay leaf 1 teaspoon dried thyme 3 medium potatoes, diced 1 bottle (8 oz) clam juice 1 Tablespoon flour blended with 1 tablespoon melted butter, optional Instructions Add all ingredients to a 3 1/2 quart slow cooker (clams, onion, carrots, celery, parsley, tomatoes, salt, pepper, bay leaf, thyme, potatoes, and clam juice); stir to blendCover and cook on High for 4-6 hours or Low for 8-10 hours. If a thicker soup is desired, add flour/butter mixture during the last 30 minutes. Taste for seasoning. Add additional salt and pepper to taste.