Manhattan clam chowder has a delicate harmony of briny seafood, acidic notes, and creamy potatoes, all in a rich, tomatoey broth.
A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker
Getting the proper balance of tomato to clam took some ingenuity. After pureeing a large can of whole tomatoes to set up our base, we used a bottle of clam juice along with the juice from canned clams to give us the seafood flavor we were l...