Classic Manhattan Clam Chowder
2 Slices bacon, cut into ½-inch pieces
½ cup Chopped onion
½ cup Chopped celery
1 Can (14 ½ oz.) Whole Peeled Tomatoes, undrained and crushed
1 Can (14 ½ oz.) whole new potatoes, drained and cubed
1 Bottle (8 oz.) clam juice
1 Can (6 ½ oz.) chopped clams, drained and rinsed
2 Tbsp Chopped fresh parsley
¼ tsp Thyme
1/8 tsp Pepper
1/8 tsp Garlic powder
In large saucepan, fry bacon until crisp. Add onion and celery; sauté until tender.
Add to slow cooker.
Stir in tomatoes, corn, potatoes, clam juice, clams, parsley, thyme, pepper and garlic powder. Cook on low 6-8 hours.
Source: Rival Crock Pot recipe