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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 1 Tablespoon Butter
- 1/2 whole Large Onion, Diced Fine Or Double This Amount If Onion Is Small
- 1 clove Garlic, Minced
- 6 whole Large Baking Potatoes, Peeled And Cubed
- 5 stalks Celery, Diced
- 2 teaspoons Thyme, Fresh Or Dried
- 51 ounces, weight Chopped Canned Clams
- 1 cup Half-and-half Or Cream
- 3/4 teaspoons Ground Pepper, Or To Taste
- 6 strips Diced And Cooked Bacon
- 3/4 cups Scallions, Sliced
Method
- In a large crockpot add butter, onion and garlic.
- Cover and cook on high setting until onion becomes translucent, about 10-15 minutes dependent on how slow the crockpot heats up.
- Add diced potatoes, celery and thyme.
- Drain clam juice from canned clams and add the juice into the crockpot.
- Store drained clams in refrigerator.
- Stir the potato and clam juice mixture well and cover.
- Set crockpot to high and cook for 4-6 hours or low for 8 hours.
- When potatoes are tender use a potato masher or immersion blender to mash half of the potato mixture in the crockpot (still leave some lumps).
- Add clams and stir well.
- Put the lid on and cook an additional 15-20 minutes or until clams are heated through.
- Turn heat off and stir in half-and-half or cream.
- Once half-and-half is added do not cook any longer or cream may curdle.
- Add pepper and stir.
- Serve immediately with bacon bits and scallions.
