Slow Cooker Clam Chowder

• Meat

  • 2 Bacon, slices

• Seafood

  • 1 (8 ounces bottle Clam, juice
  • 3 cans Clams

• Produce

  • 1 Onion
  • 3 Russet potatoes
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Snacks

  • 1 Oyster or saltine crackers

• Dairy

  • 2 tbsp Butter
  • 1 cup Half and half
  • 1 cup Whole or 2% milk

Found on gatherforbread.com

Description

Ingredients

• 1 onion, diced
• 3 russet potatoes (about 1½ lbs) peeled, diced
• 3 cans chopped clams (6.5 ounces each)
• 1 (8 ounces) bottle clam juice
• ½ teaspoon dried thyme
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup half and half
• 1 cup whole or 2% milk
• 2 bacon slices, chopped
• Oyster or saltine crackers, as needed

Directions

• In the pot of a slow cooker, add diced onions and potatoes.
• Add 2 full cans of clams with juice and 1 can without clam juice. Discard remaining juice or save for another purpose.
• Add 1 bottle clam juice, thyme, salt and pepper to the slow cooker. Stir together.
• Cover pot and cook on high for 4 hours.
• In a medium saucepan over medium-low heat, melt butter. Add in flour. Stir; mixture will be thick. Slowly add milk and half and half. Stir and continue to cook over medium heat until thickened. Add mixture to slow cooker. Stir and cook on low for another 30 minutes. Ladle into bowls. Top with bacon. Serve with oyster or saltine crackers.