Slow Cooker Clam Chowder (New England Style)

• 4 -6 slices cooked bacon, finely chopped
• 1 onion, finely chopped
• 4 stalks celery, finely sliced
• 2 -3 small carrots, finely chopped
• 1 lb potato, peeled and diced
• 2 (5 ounce) cans baby clams
• 1 3/4 cups water
• 1/2 cup clam juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1/4 cup all-purpose flour
• 2 (13 ounce) cans evaporated milk
• 1 small green pepper, chopped

1. Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
2. Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
3. In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.

bacon, onion, stalks celery, carrots, potato, baby clams, water, clam juice, worcestershire sauce, salt, black pepper, bay leaf, flour, milk, green pepper

Taken from www.food.com/recipe/slow-cooker-clam-chowder-new-england-style-454086 (may not work)