1 onion chopped
2 celery ribs sliced
2 oz pancetta or lean bacon crumbled
1/4 C.flour
1-1/2 C. cold water
1-1/4 lb russet potatoes (about 4 med. )peeled and cut into small cubes
3/4 ts dried thyme
2 (6-1/2oz) cans chopped minced clams
2C half n half
1/4 to 1/2 ts seasoned salt
1/4 ts pepper
chopped fresh parley for garnish

1. in a 3 1/2 qt slow cooker on the low setting combine-onion, celery,and pancetta.
2. whisk the flour into 1/2 c. of cold water. stir in the remaining 1 c. water and add potatoes and thyme.
3. drain liquid from clams into the cooker refrigerate clams
4. cover and cook on low heat setting about 6hrs. stirring once in a while if possible until the potatoes are tender but not mushy.
5. increase the heat setting to high stir in the reserved clams half-n-half,seasoned salt pepper cook uncovered on high for 30 to 40 minutes stirring occasionally serve hot with sprinkling of parsley.