Clam Chowder in the Crock Pot

Clam Chowder in the Pot

6-8 depends Servings with a 4-6qt pot. ~ 8 hours low 4-6 hours high

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• 4 cans (6 1/2 ounces) chopped clams in their juices
• 1 can cream of mushroom soup
• 3 medium potatoes, peeled and finely cubed
• 2 stalks of celery, cleaned, cut in half length-wise and diced
• 2 teaspoons garlic, minced
• 1 medium onion, diced
• 1/2 pound bacon, diced into 1/4 inch strips
• 3 cups half-and-half
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons thyme
• 1 teaspoon black pepper, ground
• 1 bay leaf

Clam Chowder in the Pot

1. Saute the bacon in a skillet until golden brown.
2. Drain the grease and place the bacon into the pot.
3. Drain the clam juices from the cans into a measuring cup until you have collected 2 cups of clam juice.
4. If you do not have 2 cups, either add more clam juice (available at any grocery story) or water until you have a combined total of 2 cups of liquid.
5. Pour this liquid into the pot, and place the clams into the fridge.
6. Add the cream of mushroom soup, potatoes, celery, garlic, onion and spices to the pot.
7. Leave the actual clams and half-and-half in the fridge.
8. Stir the pot, then Cover and Cook on high for four hours.After four hours, slowly stir the clams and Half & Half into the pot. Then cook on high for one more hour.

Soups on when it’s bubbling.