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Manhattan-Style Crock Pot Clam Chowder

  • 4servings
  • 28minutes
  • 312calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 10 ounces canned minced baby clams

  2. 2 medium potatoes , peeled and cut into 1/2 inch cubes

  3. 1 cup chopped onion

  4. 1 cup chopped celery & leaves

  5. cup chopped sweet green pepper

  6. 1 (14 1/2 ounce) can Italian-style stewed tomatoes , undrained

  7. 1 1/2 cups spicy vegetable juice

  8. teaspoon dried thyme , crushed

  9. 1 bay leaf

  10. 4 slices bacon , crisp cooked, drained and crumbled or 1/4 cup cooked bacon bit

Instructions Jump to Ingredients ↑

  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.

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