Manhattan-Style Crock Pot Clam Chowder

Submitted by Laury2000

"this is from Better Homes and Gardens Slow-Cooker Meals cookbook Serves: 4"

 

• Ready In: 28mins
• Ingredients: 10
• Serves: 4

ingredients

• 283.49 g canned minced baby clams
• 2 medium potatoes, peeled and cut into 1/2 inch cubes
• 236.59 ml chopped onion
• 236.59 ml chopped celery & leaves
• 118.29 ml chopped sweet green pepper
• 411.06 g can Italian-style stewed tomatoes, undrained
• 354.88 ml spicy vegetable juice
• 2.46 ml dried thyme, crushed
• 1 bay leaf
• 4 slice bacon, crisp cooked, drained and crumbled or 59.14 ml cooked bacon bits

directions

1. drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
2. In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
3. Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.

Reviews

[*Parsley*]

A great soup with very little effort. I had regular vegetable juice, so I added some hot sauce. We enjoyed this very much. The crumbled bacon is a nice touch, but it's also great without it. I will have to double this recipe next time! Thanx!