Slow Cooker Manhattan Clam Chowder
Our slow cooker Manhattan Clam Chowder, low-fat soup will satisfy your taste buds when using clam broth as a fish stock for the soup base
Serves 4 | 5 or 8 hours
Use St. Ours Clam Broth as a seafood base for slow cooker soups
Ingredients
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
1 (28 oz) 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
Directions
Fry the pancetta until crispy, remove from pan, dice, and add to a 3 ½ quart slow cooker
Sauté onion in the pancetta oil, then add to slow cooker
Whisk St. Ours Clam Broth into 3 cups of hot water, add to slow cooker with clams, carrots, celery, garlic, potato, tomato, thyme, parsley, black pepper, and pepper flakes
Stir then cook covered on low for 8 hours or high for 5 hours
Taste for seasoning
Serve with fresh parsley