Manhattan Clam Chowder Recipe

Ingredients
<br>- 3 celery ribs, sliced
<br>- 1 large onion, chopped
<br>- 1 (14.5 ounce) can sliced potatoes, drained
<br>- 1 (14.5 ounce) can sliced carrots, drained
<br>- 2 (6.5 ounce) cans chopped clams
<br>- 2 cups tomato juice
<br>- 1 1/2 cups water
<br>- 1/2 cup tomato puree
<br>- 1 tablespoon dried parsley flakes
<br>- 1 1/2 teaspoons dried thyme
<br>- 1 teaspoon salt (optional)
<br>- 1 bay leaf
<br>- 2 whole black peppercorns
<br><p></p>Directions
<br>step 1: In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.
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Ingredients
- 3 celery ribs, sliced
- 1 large onion, chopped
- 1 (14.5 ounce) can sliced potatoes, drained
- 1 (14.5 ounce) can sliced carrots, drained
- 2 (6.5 ounce) cans chopped clams
- 2 cups tomato juice
- 1 1/2 cups water
- 1/2 cup tomato puree
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt (optional)
- 1 bay leaf
- 2 whole black peppercorns

Directions
step 1: In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.

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