Crock Pot Manhattan Clam Chowder

Name: Crock Pot Manhattan Clam Chowder
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4-6 serving(s)
Ingredients: 2 (6 1/2 ounce) cans clams; 2 medium potatoes, cut into 1/2 inch cubes; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 1/2 cups spicy tomato juice or 1 1/2 cups vegetable juice; 1 large diced onion; 4 stalks celery, chopped; 1 green pepper, chopped; 1 bay leaf; 4 -5 sprigs fresh thyme; 4 slices bacon, cooked and crumbled

(2)

Recipe by CeciMami

The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way!

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READY IN: 4hrs 20mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

2

(6 1/2 ounce) cans clams
2

medium potatoes, cut into 1/2 inch cubes
1

(14 1/2 ounce) can diced tomatoes, undrained
1 ¹⁄₂

cups spicy tomato juice or 1 1/2 cups vegetable juice
1

large diced onion
4

stalks celery, chopped
1

green pepper, chopped
1

bay leaf
4 -5

sprigs fresh thyme
4

slices bacon, cooked and crumbled

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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