Manhattan Style Crock Pot Clam Chowder Recipes

MANHATTAN CLAM CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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MANHATTAN STYLE CLAM CHOWDER

Steps:

• Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
• Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

MANHATTAN CLAM CHOWDER

Steps:

• In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

SLOW-COOKED MANHATTAN CLAM CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.

EASY MANHATTAN CLAM CHOWDER RECIPE

Steps:

• Peel the celery root with a sharp chef's knife and cut into 1/2-3/4 inch dice. Dice the bacon.
• Heat a 5 quart dutch over or soup pot oven medium heat. When hot, add just a touch of oil to the pot and then the bacon. Let the bacon cook until crispy, stirring occasionally, for about 5-6 minutes. Meanwhile chop the rest of the vegetables and open the cans.
• Turn the heat down to medium low and add the onion, garlic, green bell pepper, carrot and celery root, stirring to coat in the bacon grease. Pour in the wine and cover with a lid, letting the vegetables sweat for 2-3 minutes, stirring once or twice. Stir in the thyme, bay leaves and tomato paste.
• Add the plum tomatoes and their liquid to the pot, either crushing with your hands or cutting them with kitchen shears right in the pot. Add the chicken broth and clam juice. Turn the heat to medium high and bring the chowder just up to a boil and then turn the heat back down to medium or medium-low so the chowder can simmer for 15 minutes.
• Add the clams and heat through. Add the butter and stir until it has melted. Add salt to taste and lots of pepper to bring out the savory flavor of the soup. Stir in the parsley and serve.

CROCK POT MANHATTAN CLAM CHOWDER

Steps:

• Drain the clams (saving the juice) and put clams into the fridge.
• In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
• Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
• When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
• Serve with crumbled bacon on top.

SLOW-COOKER CLAM CHOWDER

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper (see Tip).
• Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
• If using low-heat setting, turn to high-heat setting. In a medium bowl, combine evaporated milk and cornstarch. Stir milk mixture, clams and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and if desired, green onion.

MANHATTAN-STYLE CROCK POT CLAM CHOWDER

Steps:

• drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
• In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
• Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.