Crockpot recipes |
Manhattan-Style Clam Chowder |
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| 1/4 pound diced bacon 1 large onion -- diced 2 carrots -- thinly sliced 3 celery stalks with leaves -- thinly sliced 1 tablespoon chopped fresh parsley (or dried) 1 large can tomatoes with juice -- broken up 1 1/2 teaspoon salt Freshly-ground black pepper -- to taste 1 bay leaf 1 teaspoon dried thyme 3 medium potatoes -- diced 2 to 3 cans minced clams - (6 to 7 oz ea) -- with juice 1 bottle clam juice - ( 8oz) 1 tablespoon flour -- blended with 1 tablespoon melted butter or a little of the bacon grease (optional) |
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Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger crockpot. Add remaining ingredients to the crockpot; 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. |
