Crock Pot Manhattan Clam Chowder Recipe
Description
This Crock Pot Manhattan Clam Chowder is a delicious and flavorful soup that is sure to become a family favorite. It features a rich, creamy broth with the addition of clams and vegetables. It's a perfect meal for any season and can be made in a slow cooker, making it even easier to prepare. The flavor is enhanced by the addition of Worcestershire sauce and a hint of thyme, giving it a unique taste. It's sure to be a hit with everyone who tries it!
Prep Time
This soup requires minimal preparation time, with just a few simple ingredients to prepare. The total prep time should take about 10 minutes. This includes chopping the vegetables, opening the cans of clams, and measuring out the other ingredients. Once the ingredients are ready, the soup can be cooked in the slow cooker, making it a great option for busy weeknights.
Cook Time
This soup cooks in the slow cooker for about 4-6 hours on low, depending on your slow cooker. You can also adjust the cook time to fit your schedule, as long as the soup reaches an internal temperature of 165°F. Once the soup is finished cooking, it can be served right away or stored in the refrigerator for up to 3 days.
Ingredients
- 1 (8 ounce) can minced clams
- 2 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
Instructions
1. In a slow cooker, combine the clams, chicken broth, onion, celery, garlic, Worcestershire sauce, and thyme. Stir until combined.
2. Cook on low for 4-6 hours, or until the vegetables are tender.
3. In a small bowl, whisk together the cornstarch and heavy cream until smooth. Add the cornstarch mixture to the slow cooker, stirring until combined.
4. Add the black pepper, salt, and paprika and stir until combined.
5. Cook for an additional 30 minutes, or until the soup is thickened and the clams are cooked through.
6. Serve the soup hot, with your favorite crackers or crusty bread.
Equipment
This recipe requires a slow cooker to prepare. You will also need a small bowl and a whisk for mixing the cornstarch and cream, as well as a spoon for stirring the soup.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave before serving.
You can also freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition: Per Serving
Calories: 250, Fat: 14 g, Carbohydrates: 13 g, Protein: 14 g, Sodium: 590 mg, Fiber: 2 g
Recipe Tips
For added flavor, add a pinch of red pepper flakes or a teaspoon of fresh minced parsley to the soup. You can also top the soup with some freshly grated Parmesan cheese or a sprinkle of fresh herbs.
If you don't have canned clams, you can use fresh clams. Be sure to rinse and scrub them well before adding them to the soup.
For a more traditional Manhattan clam chowder, substitute the chicken broth with fish stock or clam juice.
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