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Fresh 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 cans. . . 6 1/2 ounces each
1 can stewed tomatoes (28 ounces) -- cut up
1/2 cup snipped fresh parsley


Cook the bacon in a skillet over medium high heat until it's crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into a slow cooker. Discard the drippings, leaving about1 teaspoon in the skillet. Sauté the celery and onions in the bacon drippings in the same skillet until golden, 3-4 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 6-8 hours or on HIGH for 4-6 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.

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