Slow Cooker Clam Chowder

Serves 8 in about 4 hours. Thick cut smoky goes in first, and oyster crackers finishes the pot.

Ingredients

• 6 slices thick cut smoky bacon, chopped
• 3 tablespoons butter, unsalted
• 1 med onion, diced
• 1 rib celery, diced
• 1 ½ lbs potatoes, peeled & cubed
• 3 (6.5 oz) cans clams, with juice
• ¼ teaspoon thyme leaves, dried (not ground)
• 2 lg cloves garlic, pressed
• 1 ¼ teaspoons kosher salt (or ¾ tsp table salt)
• ¼ teaspoon pepper
• 1-2 8-oz bottles clam juice (or low sodium chicken broth or water)
• 1 ½ cups half and half
• 2 tablespoons corn starch or potato starch (or more for thicker)
• 2 tablespoons chives
• 2 tablespoons parsley, chopped
• Oyster crackers

Method

1. Simmer bacon and set on a paper towel to drain. keep it nearby.
2. In the same pan, remove all but 2 teaspoons of the bacon fat. Tip in the butter to the pan, along with the onion and celery. Simmer over a medium flame, while stirring now and then, until softened.
3. Meanwhile, add the potatoes, clams and their juice, thyme, garlic, salt, pepper, and 1 bottle of clam juice to a slow cooker that is 4 qt size or larger. You can add a second bottle of clam juice if you prefer it soupier.
4. Stir in the cooked onion/celery mixture to the crock.
5. Stir in ¾ of the cooked bacon, reserving the other ¼ for garnish.
6. Simmer on Low for 3 hours, or until the potatoes are tender.
7. Beat together the corn starch and half and half. Tip in to the slow cooker and stir. Turn heat to High and cook for about 20 minutes, stirring once halfway through cook time.
8. Plate garnished with reserved bacon and chives, oyster crackers, or parsley.

More slow cooker ideas are in the slow cooker collection.