Name: Slow-Cooker Manhattan Clam Chowder
Total time: 7 h
Ingredients: 1 (28-ounce) can whole peeled tomatoes; 1 onion , chopped fine; 2 tablespoons tomato paste; 4 garlic cloves , minced; 1½ teaspoons minced fresh oregano or ½ teaspoon dried; 1 tablespoon vegetable oil; 1½ pounds Yukon Gold potatoes , peeled and cut into ½-inch pieces; 4 (6.5-ounce) cans chopped clams , drained, juice reserved; 1 (8-ounce) bottle clam juice; 2 slices bacon; 2 bay leaves; 2 tablespoons minced fresh parsley; 1 tablespoon dry sherry; Salt and pepper

Why This Recipe Works

Getting the proper balance of tomato to clam took some ingenuity. After pureeing a large can of whole tomatoes to set up our base, we used a bottle of clam juice along with the juice from canned clams to give us the seafood flavor we were looking for. Because the acidity of the tomatoes slowed the breakdown of starches in the potatoes, we had to give the potato pieces enough time to cook all the way through. For a meaty flavor we did something unorthodox: We added uncooked slices of bacon directly to the slow cooker and removed them before serving. This gave the soup a savory depth without the presence of bits of bacon and avoided an overt pork taste. To finish, we added a little sherry for sweetness and parsley for brightness.

Instructions

1. Process tomatoes and their juice in food processor until smooth, about 30 seconds; transfer to slow cooker.

Microwave onion, tomato paste, garlic, oregano, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in potatoes, reserved clam juice, bottled clam juice, bacon, and bay leaves. Cover and cook until potatoes are tender, 8 to 10 hours on low or 5 to 7 hours on high.

Discard bacon and bay leaves. Stir clams into chowder and let sit until heated through, about 5 minutes. Stir in parsley and sherry and season with salt and pepper to taste. Serve.