6 Servings 130 min Cook
6 Strip Bacon
1 Cup, chopped Onions
1 Cup chopped Celery
6 2/3 Oz Clam
2 Cup Chicken Broth
2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Tsp, ground Thyme
1 Tsp Salt
1 Tsp Pepper
Cook bacon until crispy (reserve bacon grease in the pan).
Chop onion and celery.
Place onion and celery in bacon grease and cook until soft (do not discard the grease it will go in the crockpot with the veggies).
After veggies are soft pour all ingredients (including crumbled bacon) into the crockpot.
Make sure to include the liquid in the canned clams as well.
Cook on low for 4-6 hours or on High for 2 hours.