Low-Carb Clam Chowder

Wendell made this the other night, and I was so surprised at how ono it was . . . being low-carb and all.  Maybe it's because of the buttah and bacon, yah!

The recipe is from Peace, Love and Low Carb and can be found here. It's actually a slow-cooker recipe, but Wendell just made it on the stove. 

INGREDIENTS

• 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

INSTRUCTIONS

1. Heat slow cooker on low setting.
2. 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.
3. To the slow cooker, add clams, clam juice and bacon.
4. 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.
5. Cover and cook for 6-8 hours