Manhattan Clam Chowder (Crock-Pot)
3 celery ribs, sliced
1 lg onion, chopped
1 can (14-1/2oz) sliced potatoes, drained
1 can (14-1/2oz) sliced carrots, drained
2 cans (6-1/2oz each) chopped clams
2 cups tomato juice
1-1/2 cups water
1/2 cup tomato puree
1 Tbsp dried parsley flakes
1-1/2 tsp dried thyme
1 tsp salt, optional
1 bay leaf
2 whole black peppercorns
In a crock-pot, combine all ingredients; stir.
Cover and cook on low for 8 to 10 hours or until the ingredients are tender.
Remove bay leaf and peppercorns before serving.
Yield: 9 servings
Recipe submitted by ~Donna~ V on 3/8/99
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