Easy Slow Cooker Manhattan Clam Chowder

Step 1

In a saute pan over medium heat, add the 4 slices of bacon. Cook until browned on both sides about 5 minutes. Remove bacon, cut into small pieces and set aside. Remove all but 1 Tablespoon of the bacon grease. Reserve a few Tablespoons of bacon grease in case you need it to saute veggies.

Step 2

Add the diced onions to the pan and saute about 3-4 minutes. Add the garlic and stir another minute. Add the white wine. Use a wooden spoon to scrape up any brown bits on the bottom of the saute pan. (See Note 7)

Step 3

Add into the slow cooker the onion mixture, carrots, celery, potatoes, whole tomatoes, clam juice, tomato paste, diced orange pepper, bay leaf, basil, oregano, parsley, and thyme. Season with salt and pepper.

Step 4

Cover with lid. Set timer for 3-4 hours on high or low 6-8 hours. Add in the clams. Cover and cook 5 minutes on high. Shut off the slow cooker and add in the bacon pieces. Sprinkle with parsley for garnish. Taste, if needed, adjust seasoning.

Step 5

In a large Soup Pot or Dutch oven, over medium heat, add the bacon. Cook until cooked through, remove bacon. Cut bacon into small pieces, set aside. Remove all but 1 Tablespoon of the bacon grease. Reserve a few Tablespoons of bacon grease in case you need it to saute veggies.

Step 6

Add the diced onions to the pan and saute about 3-4 minutes. Add the garlic and stir another minute. Add the white wine. Use a wooden spoon to scrape up any brown bits on the bottom of the saute pan.

Step 7

Stir in all the ingredients from step Let simmer on low for about 30-40 minutes. Veggies should be soft. Add in the clams and continue to simmer for another 5 minutes. Add in bacon and parsley. Taste, if needed, adjust seasoning.