|Nutritional Guidelines (per serving)|
This slow cooker clam chowder, made with tomatoes instead of milk, is a Manhattan-style version. The bacon and extra clam juice make this chowder flavorful, and the slow cooker makes it easy.
Even if you are a native New Englander, you will enjoy this tomato-based chowder. Both preparations are delicious. This one is especially nice if you are trying to avoid dairy.
- 2 ounces bacon (about 2 thick strips, sliced and diced)
- 1 cup onion (chopped)
- 2 carrots (thinly sliced)
- 3 ribs celery (with leaves, thinly sliced)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 1 (28 ounce) can tomatoes (broken up, undrained)
- 1 1/2 teaspoon salt
- 1 dash black pepper (freshly ground)
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 medium red-skinned potatoes (diced)
- 2 or 3 (6 to 7 ounce) cans minced clams (undrained)
- 1 (8 ounce) bottle clam juice
- Optional: 1 tablespoon flour blended with 1 tablespoon melted butter or bacon drippings
- Garnish: fresh chopped parsley
Fry or bake diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot.
Add remaining ingredients to the slow pot; Stir to blend.
Cover and cook on low for 6 to 8 hours.
If a thicker soup is desired, add the flour and butter mixture about 30 minutes before the soup is done.
Serve clam chowder with saltines or oyster crackers.
If desired, garnish servings with fresh chopped parsley.