EMMA’S SLOW COOKER CLAM CHOWDER

EMMA’S SLOW COOKER CLAM CHOWDER
“It’s nice to come home to a big pot of Manhattan-style chowder, with tomatoes, potatoes, and bacon, that’s been slow-cooking all day.”


¼ lb. bacon, diced
1 (28-oz.) can diced tomatoes with juice
2 (6.5-oz.) cans chopped clams with juice
3 large potatoes, diced
1 large onion, chopped
2 carrots, thinly sliced
3 stalks celery with leaves, thinly sliced
1 Tbsp. chopped fresh parsley
1-1/2 tsp. salt
1-1/2 tsp. pepper
1 tsp. dried thyme leaves
1 bay leaf



Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Pour off the bacon fat, and place the bacon pieces in a slow cooker.

Stir the tomatoes, clams, potatoes, onion, carrots, celery, parsley, salt pepper, thyme, and bay leaf into the slow cooker, cover, and set the cooker on LOW. Cook until the vegetables are tender and the flavors are well blended, 8 to 10 hours.


Yield: 4 servings.