Clam Chowder ( Crock Pot)
2celery ribs, sliced
2-3 ozpancetta or lean bacon, finely diced
1/4 call purpose flour
1 1/2 ccold water
2 chalf and half
1 1/4 lbrusset baking potatoes ( about 4 medium) peeled and cut into small cubes
3/4 tspdried thyme leaves
2 - 6 ozcans chopped or minced clams
1/4to 1/2 tspseason salt
1/4 tspfreshly ground pepper
·chopped fresh parsley for garnish
How to Make Clam Chowder ( Crock Pot)
- In a crock pot, combine the onion, celery, and pancetta.
- Whisk the flour into 1/2 cup of cold water. Stir into the vegetables in the crock pot.
Stir in the remaining cup of water and add the potatoes and thyme.
- Drain the liquid from the clams into the cooker; reserve the clams in the refrigerator.
Cover and cook on low heat setting about 6 hours, stirring once or twice, if possible, until the potatoes are tender, but not mushy and falling apart.
- Increase the heat to high. Stir in the reserved clams, half-and-half, seasoned salt, and pepper.
Cook, uncovered, on high 30 to 40 minutes, stirring occasionally.
Serve hot, garnished with sprinkling of parsley, pancetta,bacon or cheese.