Slow Cooker Manhattan Clam Chowder

Slow Cooker Manhattan Clam Chowder

Weight Watchers Friendly Slow Cooker Manhattan Clam Chowder

(Weight Watchers Friendly Crock Pot Cooking Day 56 – Slow Cooker Manhattan Clam Chowder)

This slow cooker Manhattan clam chowder is another first for me. I’m usually a New England chowder kinda girl. I’ve eaten Manhattan clam chowder a few times in restaurants, but had never attempted making it myself. ‘Til now.

Zesty and flavorful, this slow cooker Manhattan clam chowder was a pleasant surprise, especially considering how easy it was.

Rod and I both loved it and mom sent me this email…

“I had your Manhattan last night for supper and it was wonderful. Ate every drop!!”

It’s definitely a new favorite. I plan to keep a couple of cans of chopped clams and spicy V8 on hand so I’ll be ready when I want it again.


Slow Cooker Manhattan Clam Chowder
Prep time
Cook time
Total time
We all loved this slow cooker Manhattan clam chowder recipe when I made it recently. It's definitely one I'll be making again.
Serves: 6
  • 2 cans (6-1/2 ounces each) chopped clams
  • 2 cups peeled waxy potatoes (such as red or yukon gold), cut into ½-inch cubes
  • 1 cup chopped onion
  • 1 cup chopped celery with leaves
  • ½ cup chopped green bell pepper
  • 1 can (14-15 ounces) Italian-style stewed tomatoes, undrained
  • 1-1/2 cups spicy tomato or vegetable juice (I used spicy V-8)
  • ½ teaspoon salt
  • 1 teaspoon dried thyme crushed
  • 1 bay leaf
  • ¼ cup chopped fresh parsley (optional)
  • 4 slices bacon, cooked until crisp, drained and crumbled, for serving (optional)
  1. Use a 3-1/2 to 4-Quart slow cooker.
  2. Drain the clam liquid into the crock pot. Cover the clams and refrigerate until needed.
  3. Add the potatoes, onion, celery, green pepper, undrained tomatoes, tomato or vegetable juice, salt, thyme and bay leaf to the slow cooker and stir to combine.
  4. Cover and cook on LOW 6 to 8 hours, or until the vegetables are tender.
  5. Add the chopped clams and turn the slow cooker to HIGH. Cover and cook until the clams are heated, about 5 minutes. Discard the bay leaf and stir in fresh parsley if using.
  6. Serve topped with crumbled bacon, if desired.
Martha's Notes
Nutrition Estimates Per Serving (1 cup w/o bacon): 106 calories, 0 g fat, 20 g carbs, 3 g fiber, 6 g protein, *2 Points Plus; (1 cup w/ bacon): 142 calories, 3 g fat, 20 g carbs, 3 g fiber, 9 g protein and *4 Points Plus

Source: Adapted from Crockery Cookbook (Better Homes & Gardens)

*PointsPlus® for slow cooker manhattan clam chowder calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

If you liked slow cooker Manhattan clam chowder you might also like:

Slow Cooker Corn and Shrimp Chowder
New England Fish Chowder
Tuna Cheddar Chowder

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