Manhattan-Style Clam Chowder

By Diana Rattray

Manhattan Clam Chowder

Diana Rattray

This clam chowder, made with tomatoes instead of
milk, is a Manhattan style version. The bacon and
extra clam juice makes this chowder flavorful, and
the slow cooker makes it easy.

Ingredients:

• 5 to 6 sliced bacon, diced
• 1 cup chopped onion
• 2 carrots, thinly sliced
• 3 ribs celery with leaves, thinly sliced
• 1 tablespoon fresh parsley, or 1 teaspoon dried
• 1 large can (28 ounces) tomatoes, broken up, undrained
• 1 1/2 tsp. salt
• Black pepper
• 1 bay leaf
• 1 tsp. dried thyme
• 3 medium potatoes, diced
• 2 or 3 cans (6 to 7 oz each) minced clams with juice
• 1 bottle (8oz) clam juice
• 1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional

Preparation:

Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot.
Add remaining ingredients to the slow cooker/Crock Pot; 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. Serves 4.