Ingredients:

• ½ lb. bacon, diced
• 1 cup chopped onion
• 1 cup chopped celery
• 4 (6 oz.) cans minced clams with juice
• 8 medium potatoes, cubed
• 2 cups chicken stock
• ½ cup water
• 3 teaspoons salt
• ¼ teaspoon pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 bay leaves
• 1½ teaspoon thyme
• 4 cups half and half cream or heavy cream
• 3 to 4 Tbsp. cornstarch
• chopped fresh parsley, for garnish

Instructions:

1. In skillet, sauté bacon and onion until golden brown. Drain and put into slow cooker.
2. Add all remaining ingredients except half and half (or cream), cornstarch, and parsley.
3. Cover and cook on high 3 to 4 hours, or low 6-7 hours, until vegetables are tender.
4. During the last hour of cooking, combine 1 cup of milk or cream with the cornstarch. Add cornstarch mixture and the remaining milk or cream and stir well; heat through.
5. Spoon into bowls and garnish with parsley. Enjoy!