Manhattan Clam Chowder with a creamy twist. Less calories than New England Clam Chowder, but some of the same creamy texture. Best of both worlds!

Ingredients

1/3	pound bacon, diced
1	large onion
3	medium carrots, diced
3	stalks celery, sliced (3 long stalks)
1	teaspoon parsley flakes
827	g tomatoes, diced (1 796 ml can)
1	cup half and half cream
1/4	teaspoons salt
426	g baby clams, with liquid (3 cans)
100	g crab meat
213	g pink salmon, 1 can
1/4	teaspoon ground black pepper
1/2	g bay leaves, 3 small leaves
1 1/2	teaspoons thyme, crumbled
3	large potatoes, diced

Directions

1. Brown bacon in a large skillet; add onions and cook until onions are tender.
   
   
2. Place potatoes, carrots, celery on bottom and around sides of slow cooker.
   
   
3. Transfer bacon & onion mixture to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or high for 3-4 hours. Potatoes should be soft and core temperature of soup should be about 180C for food safe handling.
   
   
4. Serves 9-12 (318 Cal - 238 Cal). For 9 servings is a nice hearty 2 cups of soup! Yummmy!
   
   
5. Note - I will be cutting out the salt in my next version, since I feel the fish / clams provides enough.
   
   

Categories

Potatoes, Seafood, Main Dish, Soup, American-Southwestern, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in vitamin A Very high in vitamin C

Bad points High in sodium