Smoky Bacon Manhattan Clam Chowder for the Slow Cooker Step-by-step instructions

Before you start

Before you start, chop the bacon into small pieces, dice the potatoes into 1/2-inch cubes, and finely dice the carrots and celery. Scrub the clams under cold running water, discarding any that are open or broken.

Measure the fire-roasted tomatoes and clam juice, and have all ingredients within reach. Set your slow cooker on the counter and plug it in, ready to go.

Instructions

Phase 1: Crisp and Sauté

1. 1Crisp the Bacon and Prep the Vegetables
   In a large skillet over medium heat, cook the chopped bacon until crisp and the fat is rendered, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet. Add the diced potatoes, carrots, and celery to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften and pick up the bacon flavor.
   Look for Bacon is crisp and the vegetables are lightly coated in drippings and starting to soften.
   Tip Do not overcrowd the skillet; cook the bacon in batches if needed for even crisping.
2. 2Build the Chowder Base
   Add the fire-roasted crushed tomatoes and clam juice to the slow cooker insert. Stir in the sautéed vegetables and the crispy bacon. The mixture should be well combined and aromatic.
   Look for The broth is a deep red with visible bits of bacon and vegetables.
   Tip Use the clam juice to deglaze the skillet, capturing any browned bits for extra flavor.

The bacon is crisp and golden, and the vegetables are lightly sautéed in the drippings, giving them a head start on flavor. The slow cooker insert holds the tomatoes and clam juice, ready for the aromatics.

Phase 2: Slow Simmer

3. 3Slow-Cook the Chowder Base
   Cover the slow cooker and cook on LOW for 4 hours, until the potatoes are nearly tender and the flavors have melded. The broth will darken and thicken slightly as the tomatoes break down.
   Look for Potatoes are fork-tender but still hold their shape; the broth smells richly of bacon and tomato.
   Tip Resist the urge to lift the lid; the slow cooker retains heat and moisture better when closed.
4. 4Add the Clams
   After 4 hours, gently place the scrubbed littleneck clams into the slow cooker, pushing them down slightly so they are mostly submerged in the hot broth. Cover and continue cooking on LOW for 1 more hour, until the clams have opened wide.
   Look for The clams have opened wide and released their briny liquor into the broth.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Discard any clams that remain closed after cooking; they are not safe to eat.

After four hours, the broth is rich and aromatic, the potatoes are nearly tender, and the kitchen smells of bacon and tomato. The clams are added and will open in the final hour.

Phase 3: Serve

5. 5Finish and Serve
   Using a slotted spoon, transfer the opened clams to serving bowls. Ladle the hot chowder over the clams, making sure each bowl gets plenty of potatoes, bacon, and broth. Garnish with fresh oregano leaves and serve immediately with crusty bread, if desired.
   Look for The chowder is steaming and vibrant red with tender clams and herbs on top.
   Tip For a more rustic presentation, leave the clams in the pot and ladle directly into bowls.

The clams are wide open, the broth is a deep red, and the chowder is ready to be ladled into bowls.

Fresh oregano adds a bright, herbal finish. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is adding the clams too early, which can make them tough and rubbery. Wait until the potatoes are nearly tender before adding them.

Another mistake is using too much liquid; the clams release their own juice as they open, so the broth will thin out slightly. Finally, do not skip the bacon step—it adds essential smokiness and depth that cannot be replicated.

How to tell it’s done

The chowder is done when the potatoes are fork-tender and the clams have opened wide, exposing their plump meat. The broth should be thick enough to coat the back of a spoon but still brothy.

Check the internal temperature of a clam with an instant-read thermometer; it should read at least 145°F (63°C). Discard any clams that stay closed after cooking.

• Shellfish: 145°F (63°C) in the thickest part