1-1/2cupsspicy tomato or vegetable juice (I used spicy V-8)
1teaspoondried thyme crushed
1/4cupchopped fresh parsley (optional)
4slicesbacon, cooked until crisp, drained and crumbled, for serving (optional)
Ideal slow cooker size: 3-1/2 to 4-Quart.
Drain the clam liquid into the crock pot. Cover the clams and refrigerate until needed.
Add the potatoes, onion, celery, green pepper, undrained tomatoes, tomato or vegetable juice, salt, thyme and bay leaf to the slow cooker and stir to combine.
Cover and cook on LOW 6 to 8 hours, or until the vegetables are tender.
Add the chopped clams and turn the slow cooker to HIGH. Cover and cook until the clams are heated, about 5 minutes. Discard the bay leaf and stir in fresh parsley if using.
Serve topped with crumbled bacon, if desired.
Nutrition Estimates Per Serving (1 cup without bacon):Weight Watchers Points Plus: *2Weight Watchers Freestyle SmartPoints: *2Nutrition Estimates Per Serving (1 cup with bacon):142 calories, 3 g fat, 20 g carbs, 3 g fiber, 9 g proteinWeight Watchers Points Plus: *4Weight Watchers Freestyle SmartPoints: *3
Slow Cooker Manhattan Clam Chowder Recipe
Amount Per Serving (1 cup without bacon)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.