This article was written by Erin Walsh.
The scarcity of Manhattan clam chowder is one of the more vexing, however minor it may be, elements of living in New York.
Most restaurants that traffic heavily in soup serve the New England variety, but the hometown style is harder to come by. This reality has caused consternation to my father, a Manhattan chowda aficionado, on more than one visit.
So, in the spirit of cold weather and a desire to make something different, I decided to make my own version in my Crock Pot. The spicy chowder was tasty, filling and didn’t disappoint. Next time you have a hankering for this tomato-based chowder, turn to this recipe.
Manhattan Clam Chowder (Source: Food.com)
2 (6 1/2 ounce) cans clams
2 medium potatoes, cut into 1/2 inch cubes
1 (14 1/2 ounce) cans diced tomatoes, undrained
1 1/2 cups spicy tomato juice or 1 1/2 cups vegetable juice
1 large diced onion
4 stalks celery, chopped
1 green pepper, chopped
1 bay leaf
4 -5 sprigs fresh thyme
4 slices bacon, cooked and crumbled
1. Drain the clams (saving the juice) and put clams into the fridge.
2. In a 3.5 or 4-quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf and thyme.
3. Cover and cook on low for eight to 10 hours, then on high for four to five hours.
4. When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
5. Serve with crumbled bacon on top.