Slow Cooker Clam Chowder

Ingredients

1/2 pound bacon diced

3 cans clams (6.5 ounce, not drained)

1 yellow onion chopped

4 yukon potatoes peeled and diced

2 stalks celery diced

2 cloves garlic minced

2 cups water *

1 teaspoon Kosher salt

1/4 teaspoon coarse ground black pepper

1/2 teaspoon dried thyme

2 cups half and half

2 teaspoons cornstarch

Directions

In a large cast iron skillet on medium high heat cook the bacon until crisp, then remove from the pan.**

Add half of the bacon, clams, onion, potatoes, celery, garlic, water, Kosher salt, black pepper and thyme into the slow cooker and stir.

Cook on low for 7 hours and refrigerate the remaining bacon for serving with the soup.

In a measuring cup add the half and half with the cornstarch and whisk together.

Add in the half and half mixture to the slow cooker and stir.

Cook on high for 30 minutes.

Serve with the remainder of the bacon sprinkled over the top.***