Manhattan-Style Clam Chowder

Manhattan-Style Clam Chowder:

1/4 pound bacon, diced, about 5 to 6 slices (regular bacon or turkey bacon)
1 cup sweet onion, chopped

3 ribs celery, thinly sliced

2 small to medium carrots, diced small

1/2 cup fresh chopped parsley

1 tbsp Italian seasoning

1 28oz can peeled tomatoes

1 16oz can Italian stewed diced tomatoes

1 cup beef stock 

1 small bay leaf, optional

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 1/4 teaspoons dried leaf thyme, crumbled

2 1/2 cups diced potatoes (about 3 medium peeled potatoes)

3 cans clams (approx. 7 ounces each) minced clams with liquid (Snows brand)

Set your crock pot on low.

Brown bacon in a large skillet; add onions and celery; cook just until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on low for 7 to 9 hours, or until vegetables are tender. Serves 8 to 10.