Crock Pot Manhattan Clam Chowder
The original version of this recipe came from the bh&g simple slow cooker recipes". i've changed it a bit to make it my own! it freezes beautifully by the way!"
Steps
Drain the clams and put clams into the fridge.
In a 3.
5 or 4 quart slow cooker , combine clam liquid , potatoes , tomatoes , tomato juice , onion , celery , green pepper , bay leaf , and thyme.
Cover and cook on low for 8-10 hours , on high for 4-5 hours.
When potatoes are fork tender , turn off slow cooker and add clams.
Let sit till clams are warmed through , about 10 minutes.
Serve with crumbled bacon on top.
Ingredients
clams, potatoes, diced tomatoes, tomato juice, diced onion, celery, green pepper, bay leaf, fresh thyme, bacon