Manhattan Clam Chowder

Ingredients

• 3 celery (stalks, medium – washed & sliced)
• 1 onion (large, chopped)
• 1/2 cup tomato puree (low sodium)
• 1 1/2 cups potatoes (sliced)
• 1 1/2 cups carrot (washed and sliced)
• 2 cans clams (6 1/2 ounces each, chopped, drained)
• 1 1/2 teaspoons thyme (dried)
• 1 bay leaf
• 2 dashes black peppercorns
• 1 1/2 cups water
• 2 cups tomato juice (low sodium )
• 1 tablespoon parsley flakes (dried)

‍ Instructions

1. Wash hands with soap and water.
2. Scrub potatoes well to remove any eyes or blemishes.
3. In a slow cooker, combine all ingredients; stir.
4. Cover and cook on low for 8 to 10 hours or until the vegetables are tender.
5. Remove bay leaf and peppercorns before serving.

Source: USDA / MyPlate