Slow Cooker Manhattan Clam Chowder Recipe

Ingredients

• 2 cans (6-1/2 ounces each) chopped clams
• 2 cups peeled waxy potatoes, such as red or yukon gold, cut into 1/2-inch cubes
• 1 cup chopped onion
• 1 cup chopped celery with leaves
• 1/2 cup chopped green bell pepper
• 1 can (14-15 ounces) Italian-style stewed tomatoes, undrained
• 1-1/2 cups spicy tomato or vegetable juice (I used spicy V-8)
• 1/2 teaspoon salt
• 1 teaspoon dried thyme crushed
• 1 bay leaf
• 1/4 cup chopped fresh parsley (optional)
• 4 slices bacon, cooked until crisp, drained and crumbled, for serving (optional)

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