Ingredients
1-1/2 pounds potatoes (about 3 medium), peeled and cut into 3/4-inch cubes1 large onion, chopped2 medium carrots, shredded (about 3/4 cup)3 celery ribs, sliced4 cans (6-1/2 ounces each) chopped clams, undrained5 bacon strips, cooked and crumbled1 tablespoon dried parsley flakes1 bay leaf1-1/2 teaspoons dried thyme1/4 teaspoon coarsely ground pepper1 can (28 ounces) diced tomatoes, undrained
Preparation
Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.
