Slow Cooker Manhattan Clam Chowder

All the ingredients! minus the dried parsley.

We just arrived back from New England, Boston specifically. Of course we had to have some New England clam chowder. The girls discovered oyster crackers. My 2 youngest kids can't have clam chowder but they were so excited about oyster crackers. My husband then bough an entire box of oyster crackers when we got home, so I was inspired to make Manhattan Clam Chowder. Manhattan Clam Chowder is a tomato based chowder so my 2 youngest kids, who are allergic to dairy, could eat it.

I just pan fried the bacon, and threw everything else into the slow cooker, and cooked on low for 6-8 hours.

Manhattam ClamChowder (~from thespruceeats.com)

Ingredients

·        2 ounces bacon (about 2 thick strips, sliced and diced) (used 2 strips bacon)

·        1 cup onion (chopped) (used 2 small Vidalia onions)

·        2 carrots (thinly sliced) (Used 3 carrots)

·        3 ribs celery (with leaves, thinly sliced) (used 5 celery ribs)

·        1 tablespoon fresh parsley (or 1 teaspoon dried)

·        1 (28 ounce) can tomatoes (broken up, undrained) (bought 28 oz can crushed tomatoes)

·        1 1/2 teaspoon salt (found soup to be salty, next time want to omit salt)

·        1 dash black pepper (freshly ground) (did not use freshly ground pepper)

·        1 bay leaf

·        1 teaspoon dried thyme

·        3 medium red-skinned potatoes (diced) (Used 6 Klondike rose potatoes)

·        2 or 3 (6 to 7 ounce) cans minced clams (undrained) (used 3 cans minced clams)

·        1 (8 ounce) bottle clam juice

·        Optional: 1 tablespoon flour blended with 1 tablespoon melted butter or bacon drippings (did not use this)

·        Garnish: fresh chopped parsley

Directions

1.     Fry or bake diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot.

2.     Add remaining ingredients to the slow pot; Stir to blend.

3.     Cover and cook on low for 6 to 8 hours.

4.     If a thicker soup is desired, add the flour and butter mixture about 30 minutes before the soup is done.

5.     Serve clam chowder with saltines or oyster crackers. 

6.     Refrigerate leftovers.

7.     If desired, garnish servings with fresh chopped parsley.