|Easy & delicious Manhattan clam chowder|
This is one of those recipes that gets better the next day. It freezes well and is just as delicious when reheated. Top with grated Parmesan and freshly ground black pepper. It is extra good served with Ritz Roasted Vegetable crackers & cheese cubes.
My substitution: Instead of 2 russet potatoes, use a small bag of cleaned baby heirloom potatoes.
Adapted from Weight Watchers Slow Good Super Slow-Cooker Cookbook © 2005
Slow Cooker Manhattan Clam Chowder
Makes 6 servings
Equipment: 7-quart slow cooker
• 2 tsp. canola or olive oil
• 2 large sweet onions, chopped
• 2 - 14 oz. cans "petite cut" diced tomatoes, undrained
• 3 - 6 oz. cans chopped baby clams (do not drain)
• 1 bag of heirloom baby potatoes or 2 russet potatoes, peeled & chopped
• 3 flat-leaf sprigs of parsley, chopped (about 1/2 c.)
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 7 cups water
Grated (or shredded) Parmesan cheese for garnish
1. Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
2. Transfer the onions to a 7-quart slow cooker. Add the tomatoes, clams, potatoes, parsley, salt & pepper. Pour 7 cups of water over the clams & veggies. Stir to combine; cover & cook until the veggies are fork tender, about 4.5 - 5 hours on high, 8-10 hours on low.
3. Garnish with grated or shredded Parmesan. Serve with Ritz roasted vegetable crackers & cheese cubes.
|Petite diced toms have a more intense flavor than regular diced toms|
|Sauté the onions in olive oil until tender|
|I substituted petite heirloom potatoes for 2 russets in the original recipe|
|Main ingredients in the crockpot_Stir to combine|
|Add 7 cups of water to the main ingredients|