Crockpot: Manhattan-Style Clam Chowder
1/4 pound bacon, diced, about 5 to 6 slices, or use a meaty salt pork
1 cup chopped onion
3 ribs celery, thinly sliced
2 small to medium carrots, diced
1 teaspoon dried parsley flakes
1 can (28 ounces) tomatoes
1 1/2 teaspoons salt
3 cans clams (approx. 7 ounces each) minced clams with liquid
1/4 teaspoon ground black pepper
1 1/4 teaspoons dried leaf thyme, crumbled
1 small bay leaf, optional
2 1/2 cups diced potatoes, about 3 medium peeled potatoes
Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or until vegetables are tender.
Serves 8 to 10.