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Easy Soup Recipes: Easy Manhattan Style Clam Chowder Recipe

Manhattan Clam Chowder Made in Slow Cooker

Manhattan clam chowder is the counterpart to New England clam chowder and the main difference is that while New England chowder is a milk based chowder, Manhattan is a tomato based chowder. I love them both but see for yourself which one suits your fancy!

This recipe is wonderful because you can prepare it in the slow cooker. Tomato based soups stand up much better to cooking in a crock pot whereas milk based chowders can separate. With milk based chowders, it is best to cook them on the stove and then transfer and keep warm in the slow cooker.

Serve this delicious soup with a green salad and a crusty loaf of french or sourdough bread and you have a wonderful dinner or a great lunch! Try New England clam chowder for variety.

easy-manhattan-style-clam-chowder

Photo Credit:  Flickr Alexa 627

Manhattan Style Recipe

INGREDIENTS

  • 1 large onion, chopped
  • 2-3 stalks of celery, chopped
  • Minced garlic - 2 cloves
  • 1 tablespoon olive oil
  • 4 small red or Yukon gold potatoes, cubed (skins on)
  • 2-3 carrots, diced
  • 1 teaspoon thyme or marjoram
  • Black pepper if desired
  • 1 teaspoon hot sauce if desired or dashes of Worcestershire sauce
  • 6-7 ounces of minced canned clams or 1 pint fresh clams minced
  • 1 bottle clam juice
  • 1/2 cup red wine
  • 2-1/2 cups drained diced canned tomatoes or 2-1/2 cups diced fresh tomatoes
  • Fresh parsley as garnish

DIRECTIONS

  1. Cook celery, onions and garlic in skillet over medium heat in the olive oil until onion is softened.
  2. Transfer vegetables to the crock pot and then stir in the potatoes, carrots, herbs, and hot sauce or Worcestershire sauce if using.
  3. Drain clams (reserve juice). Add clam juice to the clam liquid to equal 2 cups.
  4. Add juice only (not clams) to the crock pot and stir in red wine and tomatoes.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. The last half hour, stir in the clams.
  7. Use fresh parsley as a garnish to the soup.

NOTE: You can substitute fish stock for the clam juice or vegetable stock.

How to Clean Clams for Chowder

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Comments

Audrey Kirchner (author) from Washington on January 13, 2010:

Awesome - we USED to when we lived in a place where they had beaches - it's kinda hard to do here being landlocked in Central Oregon. I wonder if they have lake clams - har har! I always thought digging them was half the fun and then making the chowder was a bonus. Thanks for stopping by....Audrey

Holle Abee from Georgia on January 13, 2010:

Sounds awesome! We sometimes dig our own clams, so I'll have to try this!

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