Recipe - Manhattan Clam Chowder

PROMO 660 x 440 Cooking - Cutting Vegetables - iStock
Published Sunday, May 14, 2017

Makes:   9 servings 

Try this hearty chowder full of carrots, tomatoes, potatoes, and clams that can be easily made in a slow cooker.


3 celery (stalks, medium - washed & sliced)
1 onion (large, chopped)
1/2 cup tomato puree (low sodium)
1 1/2 cups potatoes (sliced)
1 1/2 cups carrot (washed and sliced)
2 cans clams (6 1/2 ounces each, chopped, drained)
1 1/2 teaspoons thyme (dried)
1 bay leaf
2 dashes black peppercorns
1 1/2 cups water
2 cups tomato juice (low sodium )
1 tablespoon parsley flakes (dried)


1. Scrub potatoes well to remove any eyes or blemishes.

2. In a slow cooker, combine all ingredients; stir.

3. Cover and cook on low for 8-10 hours or until the vegetables are tender.

4. Remove bay leaf and peppercorns before serving.

Source: Cornell University Cooperative Extension, Eat Smart New York!

Nutrition Information

Nutrients Amount

Calories 90 

Total Fat 0 g

Saturated Fat 0 g

Cholesterol N/A 

Sodium N/A 

Total Carbohydrate N/A 

Dietary Fiber N/A 

Total Sugars N/A 

Added Sugars included N/A 

Protein N/A 

Vitamin D N/A 

Calcium N/A 

Iron N/A 

Potassium N/A 

N/A - data is not available