FrugalWorld

New England clam chowder’s lesser-known cousin.

• 5 to 6 slices bacon, diced
• 1 cup chopped onion
• 2 carrots, thinly sliced
• 3 ribs celery, thinly sliced
• 1 tablespoon fresh parsley
• 1 large can (28 ounces) tomatoes, broken up, undrained
• salt and pepper to taste
• 1 bay leaf
• 1 tsp. dried thyme
• 3 medium potatoes, diced
• 2 or 3 cans (6 to 7 oz each) minced clams with juice
• 1 bottle (8oz) clam juice

Fry the bacon until crisp, drain and move to a crockpot. Add all other ingredients and cook on low for 8-10 hours. This chowder can be thickened with a roux made from butter and flour if you’d like, which can then be added within the last half hour of cooking.

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