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!
Provided by CeciMami
Categories Chowders
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the clams (saving the juice) 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.
Nutrition Facts : Calories 322.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 46.4, Sodium 748.4, Carbohydrate 37.8, Fiber 5.8, Sugar 10.9, Protein 18.8
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