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In a 3- to 4-quart slow cooker combine celery, onions, and carrots. Stir in clam juice, broth, thyme, salt, and pepper.
Cover and cook on low-heat setting for 4 1/2 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl combine half-and-half and cornstarch; stir into mixture in cooker. Stir in clams and, if desired, sherry. Cover and cook for 30 minutes more.
Ladle chowder into bowls. Sprinkle servings with bacon and, if desired, green onions.