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Manhattan Clam Chowder II

recipe at a glance
ready in: over 5 hrs
serves/makes:   9

recipe id: 22605
cook method: crock pot

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3 celery ribs, sliced
1 large onion, chopped
1 can (14.5 ounce size) sliced potatoes, drained
1 can (14.5 ounce size) sliced carrots, drained
2 cans (6 1/2 ounce each) chopped clams
2 cups tomato sauce
1 1/2 cup water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1 1/2 teaspoon dried thyme
1 teaspoon salt
1 bay leaf
2 whole black peppercorns


In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender.

Remove bay leaf and peppercorns before serving.

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Nutritional data has not been calculated yet.

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