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Slow Cooker Manhattan Clam Chowder

1/4 lb regular bacon, diced, fried and drained
2 carrots, thinly sliced
3 pieces celery, thinly sliced
1 lg onion, chopped well
1 12-oz can tomatoes
2 8-oz clams (with liquid)
1 tbsp dried parsley
2 whole peppercorns
1 bay leaf
1 1/2 tsp dried thyme
3 medium potatoes (raw), cubed

Combine all ingredients in slow cooker. Cover and cook manhattan clam chowder on low for 8-10 hours. Remove bay leaf and serve in bread bowls.

 



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