Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6 Servings
Ingredients: 1 cup dry white wine; 2 cups water; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 2 small red-skin or golden potatoes, peeled and cut into ¼-inch dice; 2 small red-skin or golden potatoes, peeled and cut into ¼-inch dice; 1 cup vegetable juice, such as V8; 1 can (about 28 ounces) diced tomatoes, drained; 1 bay leaf; ¼ teaspoon ground black pepper; 1 teaspoon kosher salt; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ green bell pepper, cut into ¼-inch dice; 2 celery ribs, cut into ¼-inch slices; 2 medium onions, cut into ¼-inch dice; 3 strips bacon, cut into ¼-inch dice; 3 dozen littleneck clams, cleaned (clams should be tightly closed); 3 dozen littleneck clams, cleaned (clams should be tightly closed)

Preparation info

6
Servings

Difficulty
Easy
Ready in
7 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Seafood soups don’t need a slow cooker. Fish falls apart and shellfish gets rubbery when cooked all day, and seafood broth really doesn’t need hours of cooking to reach perfection. And yet, the notion of 20 minutes of prep in the morning yielding an impressive, home-cooked indulgence at the end of the day, when it’s most appreciated, is practically irresistible. In this recipe, fresh clams are steamed open in a mixture of wine and water and then reserved. The clam cooking liquid becomes the

Ingredients

Gluten-free
Soup

Ingredients

Method