New England Clam Chowder

New England Clam Chowder

1/2 c. butter, melted
2 T. onion powder
2 t. dried thyme
2 stalks celery, chopped
46-oz. can clam juice
2 cubes chicken bouillon
2 bay leave
3 16-oz. cans whole potatoes, drained and diced
3 10-oz. cans whole baby clams
2 c. light cream
2 c. milk
salt and pepper to taste

In a slow cooker, stir together butter, onion powder, thyme and celery; cook on high setting for 30 minutes. Add clam juice, bouillon, bay leaves and potatoes. Cover and continue cooking on high setting for 2 hours. Add clams and their juice; turn setting to low and cook for an additional 2 hours. Stir in cream and milk; cook for an additional one hour, or until heated through. Before serving, discard bay leaves; add salt and pepper to taste. Makes 6 servings.