Wednesday, September 03, 2008

Manhattan Clam Chowder

I need to get this recipe down so I don't lose it. The book is due back at the library today!!!
Tasty and lighter than creamy clam chowder. Find some crusty bread to dip in your bowl.

Manhattan Clam Chowder

1/4 lb bacon, diced and browned
1 large onion, chopped
2 carrots, thinly sliced
3 ribs celery, sliced
1 tbs dried parsley flakes
1-lb 12 oz can low-sodium tomatoes
1/2 tsp salt
3 8 oz cans clams with liquid
2 whole peppercorns
1 bay leaf
1 1/2 tsp dried thyme
3 medium-sized potatoes, cubed
  • Combine all ingredients in a slow cooker.
  • Cover and Cook on low 8-10 hours, until the vegetables are tender.
Update: I just found a neat product at my local grocery store: Seaquest Seafood Medley. It is a bag of about 1/2 pound of frozen mixed seafood. I used this in place of the three cans of clams and added a bottle of clam juice to make up the missing liquid and had a delicious seafood chowder.

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