3 slices raw bacon, roughly chopped
1 large yellow onion, medium diced
4 tablespoons butter
½ cup all-purpose flour
2 cups milk
4 cups clam juice
4 cloves garlic, minced
2 cups medium-diced red bliss potatoes
1 cup small-diced celery
3 cups chopped clams, with juice, canned or fresh
6 sprigs fresh thyme
4 bay leaves
1 tablespoon salt
2 teaspoons black pepper
1 cup heavy cream
1 cup creme fraiche
4 tablespoons thinly sliced green onions
4 tablespoons roughly chopped cooked bacon
1 cup oyster crackers
In a large saucepan, on medium-high heat, fry bacon until cooked through. Add onions and saute for 3 minutes, until translucent. Drain bacon and onions, reserving 4 tablespoons of bacon fat. Set aside bacon and onions.
Using the same pot, add butter and reserved bacon fat. Set to medium-high heat and bring to a simmer. Once butter is bubbling, add flour. Whisk until smooth and continue to cook for 5 minutes on medium-low heat.
Add milk and clam juice to pot and whisk until smooth. Simmer until liquid thickens, about 5 minutes.
Transfer bacon, onions and thickened clam and milk broth to a 6-quart slow cooker. Add garlic, potatoes, celery, clams, fresh thyme, bay leaf, salt and black pepper.
Cover and cook on high for 3 hours.
After 3 hours, add heavy cream and stir in creme fraiche. Continue to cook on high for 1 hour.
Pick out thyme stems and bay leaves.
Garnish with green onions, bacon and oyster crackers.
