Gluten-Free Crockpot Clam Chowder

In a large crockpot add butter, onion and garlic. Cover and cook on high setting until onion becomes translucent, about 10-15 minutes dependent on how slow the crockpot heats up. Add diced potatoes, celery and thyme.

Drain clam juice from canned clams and add the juice into the crockpot. Store drained clams in refrigerator.

Stir the potato and clam juice mixture well and cover. Set crockpot to high and cook for 4-6 hours or low for 8 hours.

When potatoes are tender use a potato masher or immersion blender to mash half of the potato mixture in the crockpot (still leave some lumps). Add clams and stir well. Put the lid on and cook an additional 15-20 minutes or until clams are heated through.

Turn heat off and stir in half-and-half or cream. Once half-and-half is added do not cook any longer or cream may curdle. Add pepper and stir.

Serve immediately with bacon bits and scallions.