Manhattan Clam Chowder
Makes:
9 servings
Try this hearty chowder full of carrots, tomatoes, potatoes, and clams that can be easily made in a slow cooker.
Ingredients
- 1 1/2 cups potatoes, sliced
- 3 medium celery stalks, washed & sliced
- 1 large onion, chopped
- 1/2 cup low-sodium tomato puree
- 1 1/2 cups carrots, washed and sliced
- 2 cans (6.5 ounces each) clams, chopped and drained
- 1 1/2 teaspoons dried thyme
- 1 bay leaf
- 2 dashs black peppercorns
- 1 1/2 cups water
- 2 cups low-sodium tomato juice
- 1 tablespoon dried parsley flakes
Directions
- Wash hands with soap and water.
- Scrub potatoes well to remove any eyes or blemishes.
- In a slow cooker, combine all ingredients; stir.
- Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
- Remove bay leaf and peppercorns before serving.
Eat Smart New York!
Cornell University Cooperative Extension
