Slow Cooker Manhattan Clam Chowder

Ingredients

• 1 medium celery stalk, washed and sliced
• 1/2 large onion, chopped
• 1 1/2 cups tomato puree (low sodium)
• 1 1/2 cups potatoes, sliced
• 2 carrots, washed and sliced
• 1 1/2 cans clams (6.5 oz each), chopped and drained
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 1/2 teaspoons black peppercorns
• 2 cups water
• 1 tablespoon tomato juice (low sodium)
• dried parsley flakes

Method

1. 1 Scrub potatoes well to remove any eyes or blemishes, then slice.
2. 2 In a slow cooker, combine all ingredients including celery, onion, tomato puree, potatoes, carrots, clams, thyme, bay leaves, peppercorns, water, and tomato juice. Stir to mix.
3. 3 Cover and cook on low for 8-10 hours, or until the vegetables are tender.
4. 4 Remove the bay leaves and peppercorns before serving. Garnish with dried parsley flakes if desired.