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Manhattan Clam Chowder

SUBMITTED BY: sydny

"This simple, delicious soup is easy - just dump all the ingredients into the slow cooker in the morning, and come home to the aroma of dinner ready."

SERVINGS

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Servings
 

INGREDIENTS

  • 3 celery ribs, sliced
  • 1 large onion, chopped
  • 1 (14.5 ounce) can sliced potatoes, drained
  • 1 (14.5 ounce) can sliced carrots, drained
  • 2 (6.5 ounce) cans chopped clams
  • 2 cups tomato juice
  • 1 1/2 cups water
  • 1/2 cup tomato puree
  • 1 tablespoon dried parsley flakes
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt (optional)
  • 1 bay leaf
  • 2 whole black peppercorns

DIRECTIONS

  1. In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.

FOOTNOTES

  • One 1-cup serving (prepared with no-salt-added tomato juice and without salt) equals 123 calories, 330 mg sodium, 27 mg cholesterol, 17 gm carbohydrate, 12 gm protein, 1 gm fat. Diabetic Exchanges: 1 starch, 1 very lean meat, 1 vegetable.
  • © 2002 Reiman Media Group, Inc.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by Shoppingbaby
First off let me say that when I went to make the soup, I realized I forgot to buy clams so I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2008 by jakman
A good recipe, but chopping up and adding a slice or two of bacon in the beginning mix will do... MORE


 
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