By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 9
97 cal · 615 min
Manhattan Clam Chowder
Recipe GLPR2424f67e546697
A classic tomato-based clam chowder loaded with tender vegetables, briny clams, and aromatic herbs. This slow-cooker recipe develops rich flavors over hours of gentle cooking, creating a hearty, satisfying soup perfect for any occasion.
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Ingredients
1 1/2 cups potatoes, peeled and sliced
3 medium celery stalks, washed and sliced
1 large onion, chopped
1 1/2 cups carrots, peeled and sliced
1/2 cup low-sodium tomato puree
2 cans (6.5 ounces each) chopped clams with juice
1 1/2 cups low-sodium tomato juice
1 1/2 cups water
1 1/2 teaspoons dried thyme
1 bay leaf
2 dashes freshly ground black pepper
1 tablespoon dried parsley flakes
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Scrub the potatoes under cool running water, removing any eyes, blemishes, or dirt. Peel and slice into 1/4-inch thick rounds.
Wash and slice the celery stalks into 1/4-inch pieces. Peel and slice the carrots into 1/4-inch rounds. Peel the onion and chop into 1/2-inch pieces.
Open the canned clams and drain, reserving all the juice in a separate bowl. Chop the clams if needed.
In your slow cooker, combine the sliced potatoes, celery, onion, and carrots. Add the tomato puree, reserved clam juice with the chopped clams, tomato juice, and water.
Stir in the dried thyme, bay leaf, black pepper, and parsley flakes. Mix all ingredients thoroughly until well combined.
Cover the slow cooker and cook on low for 8 to 10 hours, until the vegetables are very tender when pierced with a fork.
Before serving, carefully remove and discard the bay leaf. Ladle the chowder into bowls and serve hot.
Comments
A 615-minute total time means this is a weekend project, not a weeknight soup: the stated prep ignores that you're brining clams overnight and then slow-simmering for hours. Fresh clams and clam juice are inconsistently stocked at Charlotte grocers—Harris Teeter and Publix carry them reliably, but supply depends on the week and the cost per serving climbs sharply if you have to substitute canned clams, which lose the depth this soup needs. The common vegetables and aromatics are cheap and universally available, but the clam expense and real time commitment mean this is best for a household that plans ahead and values the payoff of a made-from-scratch soup, not a last-minute dinner.
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