Recipe information
Ingredients for - Slow-Cooked Manhattan Clam Chowder
3. 1 can (14-1/2 ounces) sliced potatoes, drained -
4. 1 can (14-1/2 ounces) sliced carrots, drained -
5. 2 cans (6-1/2 ounces each) chopped clams -
6. 2 cups reduced-sodium tomato juice -
8. 1/2 cup tomato puree -
13. 2 whole black peppercorns -
How to cook deliciously - Slow-Cooked Manhattan Clam Chowder
1. Stage
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.
