Slow Cooker Manhattan Clam Chowder

  • Author: Deb
  • Prep Time: 30 minutes
  • Cook Time: 6 1/2 hours
  • Total Time: 7 hours
  • Yield: 10 -12 servings 1x


A hearty soup filled with vegetables, clams and a rich, flavorful broth.  Perfect for dunking some crusty bread or rolls.



  • 6 slices bacon
  • 1  large white or yellow onion, diced
  • 45 carrots, chopped 
  • 4 stalks of celery, chopped
  • 1 cup of corn-fresh, can or frozen
  • 2  32 oz. cartons of vegetable broth
  • 3 large potatoes, chopped into large dice
  • 1  24 oz. can diced tomatoes with juice
  • 34 bottles of clam juice
  • 1 cup of shucked  clams with the liquid.  Or 3 -4 cans of clams with the liquid.
  • 2 teaspoons Old Bay seasoning
  • 2  Bay leaves, salt & pepper to taste



  1. Fry bacon, let cool, crumble and set aside.
  2. Sauce the onion in bacon fat until lightly caramelized, about 4-5 minutes.
  3. Put all ingredients except clams into slow cooker.
  4. Cook on low for about 6 hours until vegetables are just about tender.
  5. Pour clams and their liquid into slow cooker and cook for another 30 -45 minutes until veggies are done and clams are cooked.
  6. Taste test broth for any additional spices.


This slow cooker manhattan clam chowder recipe makes a large amount of soup.  I like to freeze the leftovers for future meals.  The ingredients can easily by cut in half to make a smaller batch.  Just lower the time it takes to cook.

  • Method: Slow Cooker

Keywords: Slow Cooker Manhattan Clam Chowder