Manhattan-Style Crock Pot Clam Chowder

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

• Ready In: 28 mins
• Serves: 4

Ingredients

• 10  ounces  canned minced baby clams
• 2  medium potatoes, peeled and cut into 1/2 inch cubes
• 1  cup  chopped onion
• 1  cup  chopped celery & leaves
• 1⁄2 cup  chopped  sweet green pepper
• 1 (14 1/2ounce) can Italian-style stewed tomatoes, undrained
• 1 1⁄2 cups  spicy vegetable juice
• 1⁄2 teaspoon dried thyme, crushed
• 1  bay leaf
• 4  slices bacon, crisp cooked, drained and crumbled or 1⁄4 cup  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.