Manhattan Clam Chowder

Ingredients, directions and serving information for Manhattan Clam Chowder.

• 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

1. Wash hands with soap and water.
2. Scrub potatoes well to remove any eyes or blemishes.
3. In a slow cooker, combine all ingredients; stir.
4. Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
5. Remove bay leaf and peppercorns before serving.