Manhattan Clam Chowder

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

• Prep: 15 min
• Cook: 8 hr
• Total: 8 hr 15 min
• Servings: 9
• Cuisine: American
• Difficulty: Easy

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Fat
• Low-Sugar
• Low-Carb

Tags

• slow cooker
• healthy
• comfort food
• savory
• classic
• crowd-pleaser

Ingredients

• 1.5 cup potatoes (sliced)
• 3 celery stalks (medium, washed, sliced)
• 1 onion (large, chopped)
• 0.5 cup low-sodium tomato puree
• 1.5 cup carrots (washed, sliced)
• 2 can clams (6.5 ounces each, chopped, drained)
• 1.5 teaspoon dried thyme
• 1 bay leaf
• 2 dash black peppercorns
• 1.5 cup water
• 2 cup low-sodium tomato juice
• 1 tablespoon dried parsley flakes

Instructions

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 to 10 hours or until the vegetables are tender.
4. Remove bay leaf and peppercorns before serving.

Nutrition (per serving)

• Calories: 97
• Protein: 9.2 g
• Carbohydrates: 13.2 g
• Fat: 0.8 g
• Fiber: 2 g
• Sodium: 91 mg
• Saturated Fat: 0.1 g
• Sugar: 3.9 g
• Cholesterol: 16 mg