Ingredients
½lbbacon,diced
6.5ozclams
1yellow onion,chopped
4yukon potatoes,peeled and diced
2stalkscelery,diced
2clovesgarlic,minced
2cupswater
1tspkosher salt
¼tspcoarse ground black pepper
½tspdried thyme
2cupshalf and half
2tspcornstarch
Preparation
In a large cast iron skillet on medium high heat cook the bacon until crisp, then remove from the pan.
Add half of the bacon, clams, onion, potatoes, celery, garlic, water, Kosher salt, black pepper, and thyme into the slow cooker and stir.
Cook on Low for 7 hours and refrigerate the remaining bacon for serving with the soup.
In a measuring cup add the half and half with the cornstarch and whisk together.
Add in the half and half mixture to the slow cooker and stir.
Cook on High for 30 minutes.
Serve with the remainder of the bacon sprinkled over the top
