Manhattan-Style Crock Pot Clam Chowder |
|
 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
this is from Better Homes and Gardens Slow-Cooker Meals cookbook Serves: 4 Ingredients:
10 ounces canned minced baby clams |
2 medium potatoes, peeled and cut into 1/2 inch cubes |
1 cup chopped onion |
1 cup chopped celery & leaves |
1/2 cup chopped sweet green pepper |
1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained |
1 1/2 cups spicy vegetable juice |
1/2 teaspoon dried thyme, crushed |
1 bay leaf |
4 slices bacon, crisp cooked, drained and crumbled or 1/4 cup cooked bacon bits |
Directions:
1. drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
2. In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
3. Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.
|
|