Clam Chowder

I use chicken broth instead of water, turkey bacon instead of regular bacon, and no salt.

3 cups of heavy cream and 1 cup of whole milk.

I also used 1 can of whole clams and 2 cans of minced clams last time.

Used red potatoes.

The chowder did not thicken at all while cooking. I added flour but still did not thicken.

It thickened AFTER it cooled down, then it was yummy.

I also left it in the slow cooker longer than 4 hours (about 6 hours) in hopes that it will thicken.

Ingredients:

• 4 (6 1/2 oz.) cans minced clams with juice
• 1/2 lb. salt pork or bacon, diced (turkey bacon)
• 1 cup chopped onion
• 6 to 8 medium potatoes, peeled and cubed (red potatoes)
• 3 c. water (chicken broth)
• 3 1/2 tsp. salt (no salt)
• 1/4 tsp. pepper
• 4 c. half and half cream or milk (3 cup heavy cream, 1 cup whole milk)
• 3 to 4 tbsp. cornstarch
• 2 celery stalks
• 2 tablespoons unsalted butter
• chopped fresh parsley, for garnish

Preparation:

Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.