Smoky Bacon Manhattan Clam Chowder for the Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most flavorful chowder, use a good-quality clam juice. If you can find it, clam juice from a fishmonger is even better. Do not add extra salt until the end, as the clams and bacon are naturally salty. Taste the broth before serving and adjust seasoning accordingly.

If you prefer a thicker chowder, mash a few of the potatoes against the side of the slow cooker before adding the clams.

This will release their starch and naturally thicken the broth. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce when serving.

Variations

• Spicy Chorizo Chowder: Swap the bacon for fresh chorizo, browning it in the skillet and using the rendered fat to sauté the vegetables. Add a minced jalapeño for extra heat and serve with a dollop of sour cream.
• Herb-Infused Broth: Add a bouquet garni of thyme, bay leaf, and parsley stems to the slow cooker along with the tomatoes. Remove before serving and garnish with fresh parsley instead of oregano.
• Smoky Paprika Version: Stir 1 teaspoon of smoked paprika into the tomato mixture for an extra layer of smokiness. This works well if you use regular crushed tomatoes instead of fire-roasted.
• Vegetable-Loaded Chowder: Add a cup of diced fennel and a cup of corn kernels along with the carrots and celery. The fennel adds a subtle anise flavor that pairs beautifully with the clams.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in an airtight container. Reheat gently.

Freezer

Freeze for up to 2 months without the clams; add fresh clams when reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot.

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the clams may become a bit chewy when reheated.

Reheat gently on the stovetop or in the microwave, adding a splash of clam juice or water if needed to loosen the broth.

You can prepare the chowder base through step 3 up to a day in advance. Cook the bacon, sauté the vegetables, and combine with the tomatoes and clam juice in the slow cooker.

Refrigerate the insert overnight, then add the clams and cook on LOW for 5 hours the next day. The bacon and vegetables will hold up well.

Serving ideas

Serve the chowder piping hot in warmed bowls, with the clams arranged on top for a beautiful presentation.

A sprinkle of fresh oregano adds color and a bright, herbal note that cuts through the richness. Crusty bread or oyster crackers are classic accompaniments for sopping up the flavorful broth.

For a complete meal, pair the chowder with a simple green salad dressed with lemon vinaigrette. The acidity of the salad will balance the smokiness of the bacon and the sweetness of the tomatoes. This chowder also makes a great starter for a seafood-themed dinner party.

Frequently asked questions

Recipe card

Smoky Bacon Manhattan Clam Chowder for the Slow Cooker

Prep 20 minCook 5 hTotal 5 h 20 minServes 6

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 1/2 lb Yukon Gold potatoes, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 28 oz fire-roasted crushed tomatoes
• 2 cups clam juice
• 24 littleneck clams, scrubbed
• Fresh oregano leaves, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: mollusks, celery, sulfites

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

30 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.