BEST EVER Slow Cooker Clam Chowder (Low Carb & Gluten Free)

This clam chowder is light, flavorful and absolutely perfect!

Ingredients:
1 pound thick cut bacon
1/4 cup dry white wine*
4 cloves garlic, minced
1 shallot, thinly sliced and chopped
1 small leek, or 1/2 a large leek (cleaned, trimmed, sliced and chopped)
2 stalks of celery, diced
1 medium white onion, chopped
1 bunch of radishes, washed, trimmed and chopped
2 tablespoons butter
1/2 - 1 teaspoon sea salt
1 teaspoon black pepper
3 (10 ounce) cans whole baby clams, drained and rinsed
2 cups bottled clam juice
8 ounces cream cheese, at room temperature
1 1/2 cups heavy whipping cream
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Frank's Original Red Hot Sauce
parsley leaves for garnish (optional)

Method:
In a skillet, fry the bacon until crisp. Cool on absorbent paper. Chop and set aside.
Add the wine, fresh garlic, shallot, leek, celery, onion, radishes, butter, salt and pepper to the pot of a slow cooker. Cover and cook on low for one hour.
After one hour, stir in the clams, clam juice and bacon. Add the cream cheese, cream, garlic powder, thyme and hot sauce. Stir to mix until no clumps of cream cheese are visible. Cover and cook for 6 to 8 hours. Makes 10 to 12 servings. If desired, garnish each serving with a parsley leaf.

*1/4 cup of chicken or vegetable broth may be substituted for the white wine.

Nutritional info per serving (1/10 portion), approximately:
521 calories ~ 40.6 grams fat ~ 5.9 grams net carbs ~ 32 grams protein

Nutritional info per serving (1/12 portion), approximately:
434 calories ~ 33.8 grams fat ~ 4.9 grams net carbs ~ 26.6 grams protein

Notes: Usually, clam chowders are so rich that all I can handle is one or two spoonfuls. This soup is so light, that I could eat two bowls full! It really is the best clam chowder I have ever tasted. (My husband and Uncle, who love clam chowder, thought it was great, too!)