Clam Chowder (Recipe)

Let the slow cooker tend to the cooking of this delicious chowder.  Add the clams near the end of the cooking time so they won't become tough and lose their flavor.  Stir in the half-and-half then, too.

Ingredients

1 onion, chopped

2 celery ribs, sliced

2 ounces pancetta or lean bacon, finely diced

1/4 cup-all purpose flour

1 1/2 cups cold water

1 1/4 pounds russet baking potatoes (about 4 medium), peeled and cut into small cubes

3/4 teaspoon dried thyme leaves

2 (6 1/2 ounce) cans chopped or minced clams

2 cups half-and-half

1/4 to 1/2 teaspoon seasoned salt

1/4 teaspoon freshly ground pepper

Chopped fresh parsley, for garnish

Steps

1.  In a 3 1/2 quart electric slow cooker, combine the onion,celery and pancetta.

2.  Whisk the flour into 1/2 cup of the cold water.  Stir into the vegetables in the slow cooker.  Stir in the remaining 1 cup water and add the potatoes and thyme.

3.  Drain the liquid from the clams into the slow cooker; reserve the clams in the refrigerator.

4.  Cover and cook on the low heat setting about 6 hours, stirring once or twice, if possible, until the potatoes are tender, but not mushy and falling apart.

5.  Increase the heat setting 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.