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Slow Cooker Manhattan-Style Clam Chowder

This low-fat soup will satisfy your taste buds when using clam broth as the soup base. Serves 4

2 thick slices pancetta

1 onion, diced

3 envelopes St. Ours Clam Broth

3 - 6.25 oz cans minced clams, drained

3 carrots, sliced

3 celery stalks, chopped

3 cloves garlic, minced

4 medium new potatoes, diced

 

Fry the pancetta until crispy, remove from pan, dice, add to 3 ½ quart slow cooker. Sauté onion in the pancetta oil, add to slow cooker. Whisk the St. Ours Clam Broth into 3 cups of hot water, add to the slow cooker with the clams, carrots, celery, garlic, potato, tomato, thyme, parsley, black pepper and pepper flakes. Stir, cook covered on low for 8 hours or high for 5 hours. Taste for seasoning. Serve with fresh parsley.

 

1 - 28oz can diced tomatoes

2 bay leaves

2 tsp dried thyme

2 tsp dried parsley

½ tsp black pepper

¼ tsp crushed red pepper flakes, to taste

sea salt, optional

fresh parsley, chopped for serving

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