Manhattan-Style Crock Pot Clam Chowder

• 10 ounces canned minced baby clams
• 2 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 cup chopped onion
• 1 cup chopped celery & leaves
• 1/2 cup chopped sweet green pepper
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
• 1 1/2 cups spicy vegetable juice
• 1/2 teaspoon dried thyme, crushed
• 1 bay leaf
• 4 slices bacon, crisp cooked, drained and crumbled or 1/4 cup cooked bacon bits

1. drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
2. In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
3. Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.

baby clams, potatoes, onion, celery, sweet green pepper, italianstyle stewed tomatoes, vegetable juice, thyme, bay leaf, bacon

Taken from www.food.com/recipe/manhattan-style-crock-pot-clam-chowder-210550 (may not work)