Recipe: Clam Chowder recipe

Ok, so there wasn't a lot in the bowl, but it was so good, it was hard not to eat it all.  This is another great recipe from the Six Sisters.  I got it off their web site.  It makes me excited for fall.  Soup is always better when its cold outside.  I still really need to get my kids in the picture!

SLOW COOKER NEW ENGLAND CLAM CHOWDER

4 (6 oz) cans chopped clams including juice
1 can cream of mushroom soup
3 potatoes peeled and chopped and diced
2 stalks celery diced
2 t minced garlic
1 onion diced
6 strips of bacon, cooked and diced
1 1/2 t dried basil
1 1/2 t dried thyme
1 bay leaf
salt and pepper to taste
3 cups half and half

DIRECTIONS:
Add clams and juice to slow cooker.  Add cream of mushroom soup, celery, garlic, onion, cooked bacon, basil, thyme and bay leaf.  Mix thoroughly.  Cook 4 hours.  Add half and half and cook another hour.  Take out bay leaf before serving. 

I serve with sour dough bread.  Loved this recipe.