Manhattan Clam Chowder
- 3 slices bacon
- 2 celery stalks, finely chopped
- 3 medium onions, finely chopped
- 4 small potatoes, diced
- 2 carrots, diced
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon black pepper
- 1/8 teaspoon Louisiana Hot Sauce or to taste
- 1 pint minced clams or 2 (6 1/2 ounce) cans
- 1 (28 ounce) can stewed tomatoes, cut up
- 1/2 cup snipped fresh parsley
- Cook the bacon in a skillet over medium high heat until crisp, about
- Drain the bacon on paper towels.
- Crumble the bacon into a slow cooker.
- Discard the bacon drippings, leaving about 1 teaspoon in the skillet.
- Sauté the celery and onions in the bacon drippings in the same skillet
until golden, 3 to 4 minutes.
- Transfer the onion mixture to the slow cooker.
- Stir in the potatoes, carrots, thyme, pepper and hot sauce.
- Drain the liquid from the clams into a pint measuring cup. Add enough
water to it to make 2 cups of liquid.
- Add the clam liquid water
mixture - not the clams - to the slow cooker. Stir in the tomatoes.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours.
- During the last hour of cooking, stir in the minced clams.
- Cover and cook for 1 hour.
- Stir in the parsley and cook for 15 minutes.
Yield: 8 servings