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:
- In skillet, sauté bacon and onion until golden brown. Drain and put into slow cooker.
- Add all remaining ingredients except half and half (or cream), cornstarch, and parsley.
- Cover and cook on high 3 to 4 hours, or low 6-7 hours, until vegetables are tender.
- 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.
- Spoon into bowls and garnish with parsley. Enjoy!