Manhattan Style Clam Chowder in the crock pot
|13 oz||two 6.5 oz cans minced clams|
|2 c||potatoes, peeled and cubed|
|1 c||chopped onions|
|1 c||chopped celery with leaves|
|1/2 c||chopped green pepper|
|14 1/2 oz||can italian stewed tomatoes|
|1 1/2 c||hot flavored tomato juice, snappy tom's. if you can't find that just use tomato juice laced with tobasco|
|2 to 3 tsp||horseradish optional|
|2 to 3 tsp||lemon juice|
|1/2 tsp||each salt and thyme|
|1 md||bay leaf|
|4 slc||baon, fried crisp, and drained and crumbled|
Pinched by blondie8080, and 59 more.
- Grocery List
DirectionsFry bacon til crisp, drain on paper towels and reserve for garnish.Drain clams, reserve liquid, cover clams and refrigerate.In a crock pot add everything except clams and bacon, cook on low for 6 to 8 hours.When just about ready to eat, stir in clams, and cook just to heat them, garnish bowls with some bacon.