Ingredients:

3 celery ribs, sliced 1 large onion. chopped 1 (14.5 ounce) can sliced potatoes, drained 1 (14.5 ounce) can sliced carrots, drained 2 (6.5 ounce) cans chopped clams 2 cups tomatojuice 1 1/2 cups water 1/2 cup tomato puree 1 tablespoon dried parsley flakes 1 1/2 teaspoons dried thyme 1 teaspoon salt (optional) 1 bay leaf 2 whole black peppercorns

Directions:

In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before serving.