Crockpot Manhattan Clam Chowder
If you just scrap the potatoes and not peel them you will retain the nutrients and give a better flavour to the child Serves Six
Crockpot Manhattan Clam Chowder
If you just scrap the potatoes and not peel them you will retain the nutrients and give a better flavour to the child Serves Six
Cooking Instructions
- 1
Drain the clams, reserving the liquid. Cover clams and chill
- 2
In a 4 quart crockpot combine reserved clam juice, potatoes, onions, celery, green sweet pepper, Andre and tomatoes, tomato or vegetable juice, salt, thyme and bay
- 3
Cover and cook on low heat setting for 8 to 10 hours on high heat setting the 4 to 5 hours
- 4
If using the low heat setting turned to high heat and stir in the clowns. Cover and cook on the high heat setting for about five minutes
- 5
Discard bay leaf
- 6
Ladle soup into bowls sprinkling each with crumbled bacon
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