Manhattan-Style Clam Chowder

Recipe Ingredients

1/4 lb	113g / 4oz	Diced bacon
1 lb	454g / 16oz	Onion - diced (large)
2		Carrots - thinly sliced
3		Celery stalks with leaves - thinly sliced
1 tablespoon	15ml	Chopped fresh parsley (or dried)
1		Tomatoes with juice - broken up
1 1/2 teaspoons	7.5ml	Salt
		Freshly-ground black pepper - to taste
1		Bay leaf
1 teaspoon	5ml	Dried thyme
3 teaspoons	15ml	Potatoes - diced (medium)
2		To 3 cans minced clams - (6 to 7 oz ea) - with juice
1		Clam juice - ( 8oz)
1 tablespoon	15ml	Flour - blended with
1 tablespoon	15ml	Melted butter or a little of
		The bacon grease (optional)

Recipe Instructions

Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger crockpot. Add remaining ingredients to the crockpot; stir to blend. Cover and cook on LOW for 8 to 10 hours. If a thicker soup is desired, add flour butter mixture during the last 30 minutes.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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