INGREDIENTS

  • 2 (6 1/2ounce)cans clams
  • 2 medium potatoes , cut into 1/2 inch cubes
  • 1 (14 1/2ounce)can diced tomatoes , undrained
  • 1 1/2 cups spicy tomato juice or 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

DIRECTIONS

  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.