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| RECIPE FOR MANHATTAN CLAM CHOWDER |
Title: Manhattan Clam Chowder
Category: Crock Pot
Sub-Category: Soup
Instructions:
Manhattan Clam Chowder
3 slices bacon
2 celery stalks, finely chopped
3 medium onions, finely chopped
4 small potatoes, diced
2 carrots, diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 (6 1/2 ounce) cans
1 (28 ounce) can stewed tomatoes, cut up
1/2 cup snipped fresh parsley
Cook the bacon in a skillet over medium high heat until crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into a crockpot.
Discard the bacon drippings, leaving about 1 teaspoon in the skillet. Saut
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