Manhattan Clam Chowder (Crock Pot)

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Joan

Manhattan Clam Chowder (Crock Pot)

Serves 8
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Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 4 slices bacon
  • 1 large onion, chopped
  • 2 carrots, thinly sliced
  • 3 ribs celery, sliced
  • 1 Tbsp dried parsley
  • 28 oz canned petite diced tomatoes
  • 1/2 tsp salt
  • 18-24 oz canned clams, with liquid
  • 2 whole peppercorns
  • 1 bay leaf
  • 1 1/2 tsp dried crushed thyme
  • 1 pound potatoes, peeled and cubed

Equipment

  • Crock Pot, Slow Cooker

Method
 

  1. Combine all ingredients in a slow cooker
  2. Cover and cook on low 8-10 hours

2 thoughts on “Manhattan Clam Chowder (Crock Pot)”

    1. admin

      It seems the amount of soup I get is different each time. So, what I do is measure or weigh the entire amount when it is done and divide by the number of servings (8). If it makes 8 cups, 1 cup is a serving. If it makes 6 cups, 3/4 cup is a serving. Make sense? I hope I explained it well!

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