Manhattan Clam Chowder

A long-standing, New-York-City classic, this hearty seafood stew will warm you right up during even the coldest "nor'easter" winter storm. Thanks to the handy-dandy invention of the electric slow-cooker, we have this really easy, no-fuss/no-muss recipe to rely on. If you don't have an electric slow-cooker, then you have to do it the old-fashioned way by cooking it for the prescribed amount of time on very low heat at a slow simmer, constantly tending the pot and stirring it to insure the chowder doesn't burn.

Click this image to read a little about the history of Manhattan Clam Chowder!

Ingredients:

6 to 8 slices of bacon, diced
1 cup (226.8 g) yellow or white onion, chopped
2 medium carrots, thinly sliced
3 ribs celery with leaves, thinly sliced
1 Tbs. (14.15 g) fresh parsley, or 1 tsp. (4.77 g) dried
1 large can (28 oz.) tomatoes, diced or broken up, undrained
1½ tsp. (7.16 g) salt
ground, black pepper
1 bay leaf
1 tsp. (4.77 g) dried thyme
3 medium potatoes, diced into very small cubes
2 or 3 cans (6 to 7 oz. / 171.6 to 200.2 g / 180 to 210 ml each) minced clams with juice
1 bottle (8 oz. - 240 ml) clam juice
1 Tbs. (14.15 g) flour blended with 1 Tbs. (15 ml) melted butter or some of the left-over bacon grease (optional)

Preparation:

Fry the diced bacon until crispy (I heat the bacon strips on a plate with a paper towel in the microwave on "high" for about 6 to 7 minutes, then I crumble the crispy bacon up well); drain and transfer to 3½-quart (3.31-liter) or larger slow-cooker. Add remaining ingredients to the slow-cooker; stir gently to blend. Cover and cook on low for 8 to 10 hours. I recommend turning it up to the high setting for the last hour.

If a thicker soup is desired, add flour-butter mixture during the last 30 minutes (I don't recommend thickening it up, though). Serves 4.