Manhattan Clam Chowder

600 min · Serves 9

Based on a recipe from Eat Smart New York! Cornell University Cooperative Extension, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 3celery stalks
• 1onion
• ½ cuptomato puree
• 1½ cupspotatoes
• 1½ cupscarrots
• 2 canschopped clams
• 7.4 mldried thyme
• 1bay leaf
• 2black peppercorns
• 1½ cupswater
• 2 cupstomato juice
• 14.8 mldried parsley flakes

How to cook it

1. Dice the celery stalks, onion, potatoes, and carrots into bite-sized pieces.
2. Add the diced celery, onion, potatoes, and carrots to a slow cooker along with the chopped clams, tomato puree, tomato juice, water, dried thyme, dried parsley flakes, bay leaf, and black peppercorns, then stir until evenly combined.
3. Cover with the lid and cook on low heat for 8 to 10 hours, until the potatoes and carrots are tender when pierced with a fork and the soup is steaming hot throughout.
4. Remove and discard the bay leaf and the 2 black peppercorns from the slow cooker, then ladle the chowder into bowls to serve.

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