1-½cupsspicy tomato or vegetable juice (I used spicy V-8)
½teaspoonsalt
1teaspoondried thyme crushed
1bay leaf
¼cupchopped fresh parsley (optional)
4slicesbacon, cooked until crisp, drained and crumbled, for serving (optional)
Instructions
Ideal slow cooker size: 3-½ to 4-Quart.
Drain the clam liquid into the crock pot. Cover the clams and refrigerate until needed.
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.
Cover and cook on LOW 6 to 8 hours, or until the vegetables are tender.
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.
Serve topped with crumbled bacon, if desired.
Recipe Notes
Nutrition Estimates Per Serving (1 cup without optional bacon):Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)2*PointsPlus (Old plan)Add 1-2 points for bacon, depending on the kind you use.
Nutrition Facts
Slow Cooker Manhattan Clam Chowder Recipe
Amount Per Serving (1 cup without bacon)
Calories 106
% Daily Value*
Fat 0g0%
Carbohydrates 20g7%
Fiber 3g12%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.