Like everything I do, this is completely customizable. If you like spicy chowder, add a dash of Tabasco sauce. Don’t like bacon or sausage? Use ground turkey sausage. Like more greens or yellows? Throw in some freshly chopped spinach or leftover corn. Just keep in mind that the more you add to your chowder, the more dilute the seasoning becomes. Always do a taste test before serving, and add salt or pepper or garlic powder accordingly. This is my tried-and-true chowder recipe.

Crockpot Manhattan Clam Chowder
Serves 6-9

1/2 pound of bacon, cooked, drained, and chopped
1/2 pound ground sausage, cooked and drained
4 cans undrained, minced clams– save that juice!
2 28oz cans of petite, diced tomatoes
4 medium potatoes, diced into small cubes (I leave the skins on the potatoes)
1 large Vidalia onion, chopped well
1/2 green bell pepper, seeded and diced
1 Tablespoon basil
2 teaspoons oregano
1 teaspoon Worchestershire sauce
Throw everything in the pot, including the clam juice. Stir a few times. Cover and set on LOW for 6 hours or HIGH for 8-9 hours. Add salt and pepper to taste. Allow to cool off a little before serving.

This chowder is terrific served with garlic bread and a small, light salad.

Photo courtesy of LATimes.

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