Clam Chowder

• 1/4 lb Bacon
• 1 large Onions, chopped
• 2 cans minced Clams, undrained
• 1/2 lb whole Clam meat
• 1/2 C Water
• 3 large Potatoes, peeled and cubed
• 3 Celery stalks, finely chopped
• 1 11-oz can Corn, drained
• 2 Tb Butter
• 1 C Milk
• 1 C Half-and-half
• 1/2 C Flour
• Salt & Pepper to taste

Fry Bacon until crispy, drain and crumble bacon when cooled.

Using the same skillet the bacon was cooked in add onion and cook until “clear”. Add the Onions and bacon to the slow cooker

Stir in the canned clams (with their juice), water, potatoes, celery and corn into the slow cooker

Cover and cook on LOW for 4-6 hours

In a sauce pan combine the butter, milk and half-and-half, and flour. Cook on low and whisk until the roux in thick and bubbly

Mix 1/2 C of the liquid from the slow-cooker into the roux. Add the roux to the slow-cooker and stir well to blend.

Salt & Pepper to taste, Cover and continue to cook on LOW for 30 additional minutes

Saute the whole clams in olive oil. When tender add to the Slow-cooker or serve on the side to add to individual bowls as desired

Serve with toasted slices of baguette