Manhattan-Style Clam Chowder
Source of Recipe
Aunt Saunny
1/4 pound salt pork or bacon, diced
1 cup chopped onion
2 medium carrots, diced
3 ribs celery, sliced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 ounces each) minced clams with liquid
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons dried leaf thyme, crumbled
2 1/2 cups diced potatoes, about 3 medium peeled potatoes
Brown bacon in a large skillet; add onions and cook until onions are
tender. Transfer to slow cooker and add remaining ingredients. Cover and
cook on LOW for 7 to 9 hours.
Serves 8 to 10.
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