Manhattan Clam Chowder

By JAmero4702

Ingredients

• 1 28 oz can whole peeled tomatoes
• 1 onion, chopped fine
• 2 Tbs tomato paste
• 4 garlic cloves, minced
• 1 1/2 tsp minced fresh oregano or 1/2 tsp dried
• 1 Tbs vegetable oil
• 1 1/2 lbs Yukon Gold Potatoes, peeled and cut into 1/2-inch pieces
• 4 (6.5 oz ) cans chopped clams, drained, juice reserved
• 1 (6 oz) bottle clam juice
• 2 slices bacon
• 2 bay leaves
• 2 Tbs minced fresh parsley
• 1 Tbs dry sherry
• salt and pepper

Preparation

Step 1

1. Process tomatoes and their juice in food processor until smooth, about 30 seconds, transfer to slow cooker.

2. Microwave onion, tomato paste, garlic, oregano, and oil in bowl, stirring occasionally, until onion is softened, about 5 minutes, transfer to slow cooker. Stir in potatoes, reserved clam juice, bottled clam juice, bacon and bay leaves. Cover and cook until potatoes are tender, 8 to 10 hours on low or 5 to 7 hours on high.

3. Discard bacon and bay leaves. Stir clams into chowder and let sit until heated through, about 5 minutes. Stir in parsley and sherry and season with salt and pepper to taste. Serve.