Slow Cooker
Manhattan Clam Chowder
A tomato-based clam chowder with vegetables, herbs, and chopped clams. Slow-cooked for deep flavor and a satisfying, coastal-style soup without the cream.
Ingredients:
- 3 celery ribs, sliced
- 1 large onion, chopped 1 (14.5 ounce) can sliced potatoes, drained
- 1 (14.5 ounce) can sliced carrots, drained
- 2 (6.5 ounce) cans chopped clams 2 cups tomato juice
- 1 1/2 cups water
- 1/2 cup tomato puree
- 1 tablespoon dried parsley flakes 1 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 1 bay leaf
- 2 whole black peppercorns
Directions:
- In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.