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Oceanic Harvest: Hearty Clam Chowder Crock Pot Soup Recipe

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Certainly! ๐Ÿฒ Hereโ€™s a delicious recipe for Clam-Vegetable Soup cooked to perfection in a Crock Pot. This hearty and healthy soup is not only easy to make but packed with flavors that will leave you craving for more! Letโ€™s dive into the recipe:

Clam-Vegetable Soup (Crock Pot)

Description:

This Clam-Vegetable Soup (Crock Pot) recipe is a wonderful blend of fresh vegetables and tender clams, simmered to perfection in a slow cooker. Itโ€™s a perfect dish for those looking for a healthy, low-cholesterol option that doesnโ€™t compromise on flavor. Whether youโ€™re planning a potluck, a cozy weeknight meal, or a delightful brunch, this soup fits the bill! With just a little prep time, your Crock Pot will do the rest, filling your home with irresistible aromas.

  • Cook Time: 3 hours
  • Prep Time: 10 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: Serves 4

Ingredients:

  • 1 can whole tomatoes
  • 16 oz frozen hash brown potatoes
  • 1 cup water
  • 1 1/2 tsp dried parsley flakes
  • 1 tsp salt
  • 2 tsp dried marjoram
  • 1 1/2 cups canned clams

Nutrition per Serving:

  • Calories: 126.2
  • Fat: 1.3g
  • Saturated Fat: 0.2g
  • Cholesterol: 17.9mg
  • Sodium: 512.8mg
  • Carbohydrates: 20.2g
  • Fiber: 3.4g
  • Sugar: 3g
  • Protein: 10.1g

Keywords:

Low Cholesterol, Healthy, Potluck, Weeknight, Brunch, Less than 4 Hours, Easy

Instructions:

Step Instructions Time
1 Combine whole tomatoes, frozen hash brown potatoes, water, parsley flakes, salt, and marjoram in the Crock Pot. 10 minutes
2 Cook on HIGH heat setting for 3 hours, allowing the flavors to meld together beautifully. 3 hours
3 Stir in the canned clams, undrained, and let it heat through for a few more minutes. 10 minutes

Directions:

  1. Preparation:

    • Gather all your ingredients: whole tomatoes, frozen hash brown potatoes, water, dried parsley flakes, salt, dried marjoram, and canned clams.
    • Drain and rinse the canned clams, setting them aside for later.
  2. Combine Ingredients:

    • In your Crock Pot, add the whole tomatoes (break them up with a spoon if theyโ€™re whole), frozen hash brown potatoes, water, dried parsley flakes, salt, and dried marjoram. Mix everything together gently until well combined.
  3. Slow Cook:

    • Cover the Crock Pot with its lid and set the heat to HIGH. Let the soup cook for 3 hours, allowing the flavors to develop and the vegetables to become tender.
  4. Add Clams:

    • After 3 hours, stir in the canned clams, including the juice from the can. Let the soup simmer for an additional 10 minutes, allowing the clams to heat through.
  5. Serve and Enjoy:

    • Once the clams are heated through, your Clam-Vegetable Soup is ready to serve! Ladle it into bowls and garnish with a sprinkle of fresh parsley if desired.

Serving Suggestions:

  • This soup is delicious on its own, but you can also serve it with a side of crusty bread or oyster crackers for a satisfying meal.
  • For added freshness, squeeze a bit of lemon juice over each bowl before serving.
  • Feel free to customize with your favorite herbs or spices for a personal touch!

Tips:

  • If you prefer a thicker soup, you can mash some of the potatoes against the side of the Crock Pot with a spoon.
  • Want a bit of heat? Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat on the stove or in the microwave when ready to enjoy again!

This Clam-Vegetable Soup (Crock Pot) recipe is not only easy to make but also a nutritious and comforting option for any occasion. ๐Ÿฅฃ Whether youโ€™re cooking for a crowd or just for yourself, this soup is sure to warm both hearts and bellies. Give it a try and let the flavors speak for themselves! Bon appรฉtit! ๐Ÿฒโœจ

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