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Slow Cooker Manhattan Clam Chowder

Delicious and easy to make — this classic chowder simmers all day in the slow cooker.

Total Time

Servings

Ingredients

  • 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

  1. 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 blend
  2. Cover and cook on High for 4-6 hours or Low for 8-10 hours.
  3. If a thicker soup is desired, add flour/butter mixture during the last 30 minutes.
  4. Taste for seasoning. Add additional salt and pepper to taste.
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