|
|
|
|
|
|
3 slices bacon
2 celery stalks, finely chopped
3 medium onions, finely chopped
4 small potatoes, diced
2 carrots, diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 (6 1/2 ounce) cans
1 (28 ounce) can stewed tomatoes, cut up
1/2 cup snipped fresh parsley
Cook the bacon in a skillet over medium high heat until crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into a crock pot.
Discard the bacon drippings, leaving about 1 teaspoon in the skillet. Saut� the celery and onions in the bacon drippings in the same skillet until golden, 3 to 4 minutes. Transfer the onion mixture to the crock pot. Stir in the potatoes, carrots, thyme, pepper and hot sauce.
Drain the liquid from the clams into a pint measuring cup. Add enough water to it to make 2 cups of liquid. Add the clam liquid water mixture - not the clams - to the crock pot. Stir in the tomatoes. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours. During the last hour of cooking, stir in the minced clams. Cover and cook for 1 hour.
Stir in the parsley and cook for 15 minutes.
Yields 8 servings.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |