Crock Pot Manhattan Clam Chowder

• 2 (6 1/2 ounce) cans clams
• 2 medium potatoes, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 1/2 cups spicy tomato juice or 1 1/2 cups vegetable juice
• 1 large diced onion
• 4 stalks celery, chopped
• 1 green pepper, chopped
• 1 bay leaf
• 4 -5 sprigs fresh thyme
• 4 slices bacon, cooked and crumbled

1. Drain the clams (saving the juice) and put clams into the fridge.
2. In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
3. Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
4. When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
5. Serve with crumbled bacon on top.

clams, potatoes, tomatoes, tomato juice, onion, stalks celery, green pepper, bay leaf, thyme, bacon

Taken from www.food.com/recipe/crock-pot-manhattan-clam-chowder-273480 (may not work)