Crockpot Manhattan-Style Clam Chowder
Ingredients:
. 5 to 6 sliced bacon, diced
. 1 cup chopped onion
. 2 carrots, thinly sliced
. 3 ribs celery with leaves, thinly sliced
. 1 tablespoon fresh parsley, or 1 teaspoon dried
. 1 large can (28 ounces) tomatoes, broken up, undrained
. 1 1/2 tsp. salt
. Black pepper
. 1 bay leaf
. 1 tsp. dried thyme
. 3 medium potatoes, diced
. 2 or 3 cans (6 to 7 oz each) minced clams with juice
. 1 bottle (8oz) clam juice
. 1 tablespoon flour blended with 1 tablespoon melted butter or a little of
the bacon grease, optional
Preparation:
Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger
slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock
Pot;
Stir to blend. Cover and cook on low for 8 to 10 hours. If a thicker soup is
desired, add flour butter mixture during the last 30 minutes. Serves 4.
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