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1
In a skillet, heat oil over medium-high heat for 30 seconds.
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2
Add bacon and cook until crisp.
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3
Drain on a paper towel and crumble.
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4
Cover and refrigerate until ready to use.
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5
Drain off all but 2 tbsp (25 ml) fat from pan.
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6
Reduce heat to medium.
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7
Add onions, celery and carrots to pan and cook, stirring, until softened, about 7 minutes.
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8
Add garlic, thyme and peppercorns; cook, stirring, for 1 minute.
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9
Add wine, bring to a boil and cook until reduced by half, about 3 minutes.
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10
(If you are using water, add it with the tomatoes.)
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11
Add tomatoes with juice, clam juice and water; bring to a boil.
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12
Transfer to slow cooker stoneware.
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13
Stir in potatoes.
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14
Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender.
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15
Discard any clams that are open.
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16
In a large saucepan, over medium-high heat, bring 1/2 cup (125 ml) water to a rapid boil.
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17
Add clams, cover and cook, shaking the pot, until all the clams open.
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18
Discard any that do not open.
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19
Strain cooking liquid through a fine sieve.
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20
Using a fork, remove clam meat from shells.
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21
Add clam meat and cooking liquid to slow cooker, along with corn and reserved bacon.
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22
Cover and cook on High for 15 minutes, until corn is tender and mixture is heated through.
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23
Ladle into bowls and garnish liberally with parsley.
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24
MAKE AHEAD
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25
Complete Steps 1 and Cover and refrigerate for up to 2 days.
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26
When ready to cook, continue with the recipe.
