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Crockpot Recipe - NEW ENGLAND CLAM CHOWDER

Ingredients:
1 stick of margarine or butter
2 tbsp onion powder
2 tsp thyme
3 cans whole potatoes, chopped
1 large can clam juice 48 oz
2 stalks celery chopped
2 bay leaves
2 boullion cubes (chicken)
1 pint light cream
1 pint skim milk
3 cans whole or chopped baby clams with the juice included
salt and pepper to taste

Directions:
This requires a large crock pot, of course you can halve it for regular size.
Start on high heat and add the butter/margarine till it melts. Add the onion powder, thyme and celery. Let that cook for 30 minutes. Some like to make a rue (spelling), if not then you need to add the clam juice, bay leaves, and boullion cubes, as well chopped potatoes, cream and milk. Let that cook for 2 hours on high, then add your clams, turn the pot to low and let simmer/cook for 2-3 hours. You are in for a treat. For those who wish to do it and go to work, add all ingredients after you have melted the butter, and let it cook on low for the day.

General Food Recipe Tip:

Due to the nature of a slow cooker, meat does not brown as it would if it were cooked in a skillet or oven. It is not necessary to brown meat before slow cooking, however, if you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place the meat in the stoneware and follow the recipe as usual.