Slow-Cooked Manhattan Clam Chowder Recipe: How to Make It

Ingredients

• 3 celery ribs, sliced
• 1 large onion, chopped
• 1 can (14-1/2 ounces) sliced potatoes, drained
• 1 can (14-1/2 ounces) sliced carrots, drained
• 2 cans (6-1/2 ounces each) chopped clams
• 2 cups reduced-sodium tomato juice
• 1-1/2 cups water
• 1/2 cup tomato puree
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1 bay leaf
• 2 whole black peppercorns