Ingredients

The following ingredients have 12 Servings
  • 1/4 cup chicken stock
  • 4 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 small leek, cleaned, trimmed, and sliced
  • 2 ribs celery, diced
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 - 10 oz cans of fancy whole baby clams, drained
  • 2 cups clam juice
  • 1 pound thick cut bacon, cooked crisp, and crumbled
  • 8 ounces cream cheese, softened
  • 1 1/2 cups heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

Instruction

  • Heat slow cooker on low setting.
  • To slow cooker, add chicken stock, garlic, shallot, leek, celery, onions, butter, and salt and pepper. Cover, and cook vegetables on low for 1 hour.
  • To the slow cooker, add clams, clam juice and bacon.
  • Add cream cheese, heavy cream, garlic powder and thyme. Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated.
  • Cover and cook for 6-8 hours.