2lbpotatoes, roughly 5 cups, peeled and chopped into bite size pieces
3clovesgarlic, minced
1Conion, chopped
1Ccelery, chopped
1: 7oz can corn, drained
1 1/2tspsalt
1 1/2tspwhite pepper or ground black pepper
1/4tspred pepper flakes, optional
2bay leaves
1 1/2tspthyme
4: 6oz cans clams with juice
1: 8oz bottle clam juice
6slicesbacon, ¼ cup reserved if desired for topping
1-2Tbspbacon grease, optional
2Tbspcornstarch
2Cheavy cream
Instructions
Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for 8.
Cook and chop bacon, reserving ¼ cup as optional toppings. Add remaining bacon and optional bacon grease to slow cooker. Stir and replace cover.
After 4-8 hours, whisk together cornstarch and heavy cream until smooth. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes.
Serve hot.
Notes
Serves roughly 6-8.*This recipe was tested on high in a 6-quart slow cooker.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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