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Manhattan Clam Chowder

4 slices bacon, browned and crumbled (optional)
4 large potatoes, chopped small
1 large onion, chopped small
2 large carrots, chopped small
3 ribs celery, including tops, chopped small
1 (14-1/2 oz) can diced, peeled tomatoes
1 (8 oz) can tomato sauce
2 (6-1/2 oz) cans chopped clams in clam juice, undrained
4 t. granulated chicken or vegetable bouillon (or 4 cubes of bouillon)
1/2 c. fresh parsley, chopped (or 2 T. dried parsley)
1 T. fresh oregano, chopped (or 1 t. dried oregano)
1 sprig fresh thyme (or 1 t. dried thyme leaves)
1 clove garlic, minced
1 bay leaf
2 t. seasoned salt (or to taste)
1/2 t. freshly grated pepper

Place all ingredients in the slow cooker. Add water to within about 1 inch of the top of the slow cooker. Cook on high 7-8 hours.

Some general comments about this recipe:

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