Crock Pot Manhattan Clam Chowder

Recipe by CeciMami
READY IN: 4hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain the clams (saving the juice) and put clams into the fridge.
  • In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
  • Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
  • When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
  • Serve with crumbled bacon on top.
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