Manhattan-Style Clam Chowder (CP)

  • 4 strips bacon, cut into 1/2-inch slices
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1-1/2 tsp. dried thyme
  • 1/2 C dry white wine or vermouth
  • 1 can (14 to 15oz.) tomato puree
  • 3 cans (6.5oz.) chopped or minced clams, with their juice
  • 1 bottle (8oz.) clam juice
  • 1 bay leaf
  • 5 medium Yukon gold or red potatoes, cut into 1/2-inch dice
  • Salt and freshly ground black pepper

Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain. Remove all but 1 tablespoon of the drippings.

Add the onions, celery, and thyme and sauté until the vegetables begin to soften, 3 to 4 minutes.

Deglaze the pan with the wine, scraping up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.

Stir in the remaining ingredients, except the salt and pepper. Cover and cook on low for 7 hours, until the potatoes are tender. Season with salt and pepper.

Remove the bay leaf before serving.

Date Added:November 01, 2016
Classification:Soups & Stews
Source:Slow Cooker: The Best Cookbook Ever
Meals:Lunch, Dinner
Courses:Main Course, Soup