Slow Cooker Manhattan-Style Clam Chowder

  • PrepTime: 8 Mins
  • CookTime: 8 Hrs
  • TotalTime: 8 Hrs 8 Mins

Ingredient

  1. 2 ounces bacon (about 2 thick strips, sliced and diced)
  2. 1 cup onion (chopped)
  3. 2 carrots (thinly sliced)
  4. 3 ribs celery (with leaves, thinly sliced)
  5. 1 tablespoon fresh parsley (or 1 teaspoon dried)
  6. 1 28-ounce can tomatoes (broken up, undrained)
  7. 1 1/2 teaspoon salt
  8. 1 dash black pepper (freshly ground)
  9. 1 bay leaf
  10. 1 teaspoon dried thyme
  11. 3 medium red-skinned potatoes (diced)
  12. 2 or 3 6-to-7-ounce cans minced clams (undrained)
  13. 1 8-ounce bottle clam juice
  14. Optional: 1 tablespoon flour blended with 1 tablespoon melted butter or bacon drippings
  15. Garnish: fresh chopped parsley

Instruction

  1. Gather the ingredients.
  2. Fry or bake diced bacon until crispy; drain it and transfer it to 3 1/2-quart or larger slow cooker.
  3. Add remaining ingredients to the slow cooker pot. Stir to blend.
  4. Cover and cook on low for 6 to 8 hours.
  5. If a thicker soup is desired, add the optional flour and butter mixture about 30 minutes before the soup is done.
  6. If desired, garnish servings with fresh chopped parsley.
  7. Serve the clam chowder hot with saltines or oyster crackers.