6 January, 2016
Slow Cooker New England Clam Chowder
4 (6 1/2 ounce) cans chopped clams (including juice)
1 can cream of mushroom soup
3 medium potatoes, peeled and diced
2 stalks of celery, diced
2 teaspoons minced garlic
1 medium onion, diced
6 strips of bacon, cooked and diced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 bay leaf
Salt and pepper, to taste
3 cups half and half
Add clams and juice to slow cooker. Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker. Mix thoroughly until combined. Cover and cook on high for 4 hours. Add half and half and cook on high for one additional hour. Remove bay leaf before serving.