Instructions: In a 3 1/2- or 4-quart crockpot, combine chicken broth, V8, tomatoes, carrot, celery, basil, thyme, salt, and pepper. Cover; cook on low-heat setting for 9 1/2 to 11 1/2 hours or on high-heat setitng for 4 to 5 hours or till vegetables are tender.

Stir in undrained clams and rice (if using low setting, turn crockery cooker to high). Cover and cook for 10 mintes more.

Stir in parsley. Ladle into bowls. Serve with greated parmesan cheese.

This recipe yields 4 servings.

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