Slow-Cooker Manhattan Clam Chowder

Name: Slow-Cooker Manhattan Clam Chowder
Yield: Serves 6
Ingredients: 1 (28-ounce) can, whole peeled tomatoes; 1 , onion, chopped fine; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 1½ teaspoons, minced fresh oregano or ½ teaspoon dried; 1 tablespoon, vegetable oil; 1½ pounds, Yukon Gold potatoes, peeled and cut into ½-inch pieces; 4 , (6.5-ounce) cans chopped clams, drained, juice reserved; 1 , (8-ounce) bottle clam juice; 2 slices, bacon; 2 , bay leaves; 2 tablespoons, minced fresh parsley; 1 tablespoon, dry sherry; , Salt and pepper

3 comments

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

SERVES6

TIME8 to 10 hours on low or 5 to 7 hours on high

Slow cooker size4 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

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...

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