Instructions
- Cook Bacon until crispy. Drain and crumble once 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 is 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
Recipe Notes
Serve with toasted slices of baguette
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