Drain clams, reserving liquid (about 2/3 cup liquid). Place clams in a small bowl; cover and chill.
In a 3 1/2 - 4 quart slow cooker combine reserved clam liquid, potatoes, onions, celery, sweet pepper, undrained tomatoes, juice thyme, and bay leaf. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in clams. Cover and cook 5 minutes more. Discard bay leaf. Ladle soup into bowls. Sprinkle each serving with crumbled bacon.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (45%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 21.7mg||7 %|
|Sodium 907mg||31 %|
|Potassium 993.6mg||26 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 32g|
|Protein 8.4g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 314
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