Crock Pot Manhattan Clam Chowder - cooking recipe

Ingredients

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

Preparation

Drain the clams (saving the juice) and put clams into the fridge.
In a 3.5 or 4 quart slow cooker, combine clam liquid, potatoes, tomatoes, tomato juice, onion, celery, green pepper, bay leaf, and thyme.
Cover and cook on LOW for 8-10 hours, on HIGH for 4-5 hours.
When potatoes are fork tender, turn off slow cooker and add clams. Let sit till clams are warmed through, about 10 minutes.
Serve with crumbled bacon on top.