Manhattan-Style Clam Chowder

From Diana Rattray,

INGREDIENTS:

5 to 6 sliced bacon, diced
1 cup chopped onion
2 carrots, thinly sliced
3 ribs celery with leaves, thinly sliced
1 tablespoon fresh parsley, or 1 teaspoon dried
1 large can (28 ounces) tomatoes, broken up, undrained
1 1/2 tsp. salt
Black pepper
1 bay leaf
1 tsp. dried thyme
3 medium potatoes, diced
2 or 3 cans (6 to 7 oz each) minced clams with juice
1 bottle (8oz) clam juice
1 tablespoon flour blended with 1 tablespoon melted butter or a little of the bacon grease, optional

PREPARATION:

Fry diced bacon until crispy; drain and transfer to 3 1/2-quart or larger slow cooker/Crock Pot. Add remaining ingredients to the slow cooker/Crock Pot; Stir to blend. Cover and cook on low for 8 to 10 hours. If a thicker soup is desired, add flour butter mixture during the last 30 minutes. Serves 4.