Manhattan Clam Chowder

Manhattan Clam Chowder


3 celery (stalks, medium – washed & sliced)
1 onion (large, chopped)
1/2 cup tomato puree (low sodium)
1 1/2 cups potatoes (sliced)
1 1/2 cups carrot (washed and sliced)
2 cans clams (6 1/2 ounces each, chopped, drained)
1 1/2 teaspoons thyme (dried)
1 bay leaf
2 dashs black peppercorns
1 1/2 cups water
2 cups tomato juice (low sodium )
1 tablespoon parsley flakes (dried)


1. Scrub potatoes well to remove any eyes or blemishes.

2. In a slow cooker, combine all ingredients; stir.

3. Cover and cook on low for 8-10 hours or until the vegetables are tender.

4. Remove bay leaf and peppercorns before serving.

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