Manhattan Clam Chowder

SUBMITTED BY: Mary Dixon

"'I came up with this simple, delicious soup years ago when my husband and I both worked,' writes Mary Dixon of Northville, Michigan. 'It's easy to dump all the ingredients into the slow cooker in the morning...and wonderful to come home to the aroma of dinner ready.'"

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PREP TIME	10 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 10 Min

SERVINGS

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Servings
USMETRIC

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
1 bay leaf
2 whole black peppercorns

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: One 1-cup serving (prepared with no-salt-added tomato juice and without salt) equals 123 calories, 1 g fat (0 saturated fat), 27 mg cholesterol, 330 mg sodium, 17 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1 vegetable.