Slow-Cooked Manhattan Clam Chowder

Ingredients13

• 3 celery ribs, sliced

• 1 large onion, chopped

• 1 can (14-1/2 ounces) sliced potatoes, drained

• 1 can (14-1/2 ounces) sliced carrots, drained

• 2 cans (6-1/2 ounces each) chopped clams

• 2 cups reduced-sodium tomato juice

• 1-1/2 cups water

• 1/2 cup tomato puree

• 1 tablespoon dried parsley flakes

• 1-1/2 teaspoons dried thyme

• 1/2 teaspoon salt

• 1 bay leaf

• 2 whole black peppercorns