Nutrition per serving may change if servings are adjusted.
3 stalks celery, chopped (1½ cups)
3 medium onions, chopped (1½ cups)
1½ cups chopped red-skin potatoes
2 medium carrots, chopped (1 cup)
1¼ cups water
1 (8 ounce) bottle clam juice
1 cup reduced-sodium chicken broth or low-sodium vegetable broth
1½ teaspoons dried thyme, crushed
½ teaspoon coarsely ground black pepper
1 (12 fluid ounce) can fat-free evaporated milk
3 tablespoons cornstarch
2 (6.5 ounce) cans chopped clams, drained
2 tablespoons dry sherry (optional)
1 teaspoon red wine vinegar
2 slices turkey bacon, cooked according to package directions and chopped
Chopped green onion (optional)
In a 3½- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper (see Tip).
Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3½ hours.
If using low-heat setting, turn to high-heat setting. In a medium bowl, combine evaporated milk and cornstarch. Stir milk mixture, clams and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and if desired, green onion.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.