Crockery Pot Manhattan Style Clam Chowder

I have been using this recipe so long I don’t remember where it originally came from.

1/4 lb. diced bacon, fried and drained
1 lg. onion, diced
2 carrots, thinly sliced
3 ribs celery with leaves, thinly sliced
1 tbsp. fresh parsley ( or dried)
1 lg. can tomatoes, broken up, with juice
11/2 tsp. salt

black pepper
1 bay leaf
1 tsp. thyme
3 potatoes, diced
2 cans clams with juice (use 3 if you like more)

Put all ingredients in the Crockery Pot. Stir to blend. Cover and cook on high for 1 hour, then turn to low for 8 hours.

Yield: 4 servings

NOTE: If you don’t have time for the 1 hour on high, just turn on low and cook 10 hours.

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