oyster crackersfor serving. I like to roast my crackers in a 200 F oven for 20 minutes to get them nice and toasty first!
Instructions
Drain the clams into a sieve over a bowl. Keep the juice. Transfer the clams to a bowl, cover, and place in the fridge.
Heat a large skillet or Dutch oven over medium-high heat. Add the bacon. Cook until just turning golden brown, but not crispy. Transfer bacon using a slotted spoon to a a slow cooker.
Transfer 2 cups of the clam juice (discard the rest) and the remaining ingredients except for the half-and-half and reserved clams to a slow cooker.
Cook on high for 4 hours.
Pour the half-and-half into a large bowl. Slowly ladle some of the hot liquid from the slow cooker into the bowl, stirring. Don't add it too quickly or it will curdle the cream. Once the cream is warmed pour it into the slow cooker.
Add the clams, stir, and cook for 1 more hour.
Notes
I added 2 more cans of clams (minus the juice), 2 more potatoes and a few extra strips of bacon.