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Slow-Cooked Manhattan Clam Chowder

I came up with this simple, delicious soup years ago when my husband and I both worked. It's easy to dump all the ingredients into the slow cooker in the morning...and wonderful to come home to the aroma of dinner ready. —Mary Dixon, Northville, Michigan
  • Total Time
    Prep: 10 min. Cook: 8 hours
  • Makes
    9 servings (2-1/4 quarts)

Ingredients

  • 3 celery ribs, sliced
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) sliced potatoes, drained
  • 1 can (14-1/2 ounces) sliced carrots, drained
  • 2 cans (6-1/2 ounces each) chopped clams
  • 2 cups reduced-sodium tomato juice
  • 1-1/2 cups water
  • 1/2 cup tomato puree
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 2 whole black peppercorns

Directions

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.
Nutrition Facts
1 cup: 80 calories, 0 fat (0 saturated fat), 14mg cholesterol, 612mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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