Ingredients:
- 5 to 6 sliced bacon, diced
- 1 cup chopped onion
- 2 carrots, thinly sliced
- 3 ribs celery with leaves, thinly sliced
- 1 tablespoon fresh parsley, or 1 teaspoon dried
- 1 large can (28 ounces) tomatoes, broken up, undrained
- 1 1/2 tsp. salt
- Black pepper
- 1 bay leaf
- 1 tsp. dried thyme
- 3 medium potatoes, diced
- 2 or 3 cans (6 to 7 oz each) minced clams with juice
- 1 bottle (8oz) clam juice
- 1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional
Preparation:
Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend. Cover and cook on low for 8 to 10 hours. If a thicker soup is desired, add flour butter mixture during the last 30 minutes. Serves 4.
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