Fresh Manhattan Clam Chowder

Heat a skillet over medium-high heat. Add the bacon and cook for 5 minutes, turning as needed, until crisp. Place the bacon on paper toweling to drain and cool. When cooled, crumble the bacon and add to the crock pot.

Discard all but 1 tablespoon of the bacon grease in the skillet. Add the celery and onion and cook, stirring frequently, until the onions are browned, about 4 minutes. Transfer the onion mixture to the crock pot.

Add the potatoes, carrots, thyme, pepper, and hot sauce to the crock pot.

Drain the liquid from the fresh or canned clams into a pint-sized measuring cup. Add enough water to yield 2 cups of liquid (if the fresh clams don't have enough liquid you can add clam juice). Add the clam liquid to the crock pot along with the tomatoes. Mix well.

Cover the crock pot and cook on low for 3 hours or on high for 1 1/2 hours. Add the clams. Cover the crock pot and cook for 1 more hour on low or 30 minutes on high. Add the parsley, mix well, then serve the fresh Manhattan clam chowder hot with saltine crackers, if desired.