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Crock Pot Manhattan Clam Chowder
Recipe #273480 |
4½ hours |
20 min prep |
SERVES
4
-6
Ingredients
Directions
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 8-10 hours, on HIGH for 4-5 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.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (521g) Recipe makes 4 servings The following items or measurements are not included below: 4 sprigs fresh thyme |
||
| Calories 322 | ||
| Calories from Fat 103 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 4.7g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 748mg | 31% | |
| Potassium 1458mg | 41% | |
| Total Carbohydrate 37.8g | 12% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 10.9g | ||
| Protein 18.8g | 37% | |
| Vitamin A 1159mcg | 23% | |
| Vitamin B6 0.8mg | 39% | |
| Vitamin B12 45.2mcg | 753% | |
| Vitamin C 92mg | 153% | |
| Vitamin E 2mcg | 7% | |
| Calcium 119mg | 11% | |
| Iron 14mg | 82% | |
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