Directions

• Chop onion and celery.
• Peel and chop potatoes.
• Cook bacon until crispy and crop into small pieces.
• Add onion, celery, chopped potatoes, clam juice, clams, chicken broth, butter, dried dill and parsley to slow cooker.
• Cook on high 3-4 hours or on low 6-7 hours.
• During the last hour add half & half. Stir.
• In a separate bowl combine cornstarch and milk. Add to soup, stir in, and allow to continue to cool and thicken.
• During the last 30 minutes add potato flakes 1/2 cup at a time, waiting about 10 minutes before adding more until you reach the desired thickness.
• Cut off a small sliver at the top of each bread bowl and carve out with a spoon. (Keep the leftover bread for serving.)
• Ladle out into bread bowls.