Serves: 15
Prep Time: 30 minutes
Cook Time: 7-9 hours
Total Time: 7.5-9.5 hours
Ingredients:
Directions:
For the original recipe, go to:
http://peaceloveandlowcarb.blogspot.com/2012/09/crock-pot-clam-chowder.html#.UPHtx2BuEeM
Prep Time: 30 minutes
Cook Time: 7-9 hours
Total Time: 7.5-9.5 hours
Ingredients:
- 1 Shallot - Thinly Sliced
- 2 Celery stalks - Diced (I used 4 12" stocks)
- 1 Medium Onion - Chopped
- 4 Cloves Garlic - Minced (used 4 very large garlic cloves)
- 1/4 Cup Chicken Broth (use 1/2 cup next time)
- 2 Tbs. Butter
- 2 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1 tsp. Thyme
- 1 lb. Thick Cut Bacon (Note: only used about 1/2 lb.)
- 3 - 10 oz. cans of Fancy Whole Baby Clams (including the clam juice)
- 2 Cups Clam Juice
- 8 oz. Cream Cheese - Softened
- 1 1/2 Cups Heavy Cream
Directions:
- Heat crock pot on low setting.
- Prep all vegetables and add to crock pot with chicken broth, butter, and spices. Cover and let vegetables sweat for 1 hour.
- Chop bacon and cook until crispy. Drain excess grease.
- Next, mix in bacon, clams and clam juice.
- Add cream cheese and heavy cream. Continue mixing until you can no longer see any clumps of cream cheese and all ingredients are well incorporated.
- Cover and allow to cook for 6-8 hours. Check and stir every two hours.
- Serve and Enjoy!
For the original recipe, go to:
http://peaceloveandlowcarb.blogspot.com/2012/09/crock-pot-clam-chowder.html#.UPHtx2BuEeM
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Kim Cameron Valencia CA
Atkins & Low-Carb Recipe Blog
Kim Cameron Valencia CA
Atkins & Low-Carb Recipe Blog