Slow Cooker Manhattan Clam Chowder

From Chow Bella

1 10-oz bag frozen mirepoix vegetables (diced carrots, celery, and onions)

1 14.5-oz can petite diced tomatoes

1 6-oz can tomato paste

4-5 cloves garlic, minced (my boyfriend voted for 5, and I let him since he was the cook!)

1 medium russet potato, peeled and diced into 1-inch cubes

1 bay leaf

1/2 tsp dried thyme

1/4 tsp dried sage

1/4 tsp dried savory

1 tbsp dried parsley

1 cup diced ham steak

1 1/2 cups seafood broth

2 8.6-oz cans chopped clams, drained, liquid reserved 

1 10-oz can baby clams, drained, liquid reserved

Generous pinch red pepper flakes

Salt and pepper, to taste

Minced fresh parsley, to garnish

1. In a 4-qt slow cooker, add all ingredients including reserved canned clam liquid (stow clams in the refrigerator until the last half hour of cooking). Season with chili flakes and black pepper; save salting until the end since canned clams can be salty. Cook low 6-8 hours or high 4-6 hours.

2. Add clams. Season to taste with salt and pepper. Cook 30 more minutes, or until clams are warmed through. Serve immediately, garnished with parsley.