Slow Cooker Clam Chowder
Ingredients:
12-16 ounces bacon, diced
2 onions, diced
3 celery stalks, diced
3 garlic cloves, minced
3 cans minced or chopped clams, do not drain
8 ounce bottle clam juice
4 cups water
2 cups heavy cream
6 large potatoes, cut into 1/2-inch cubes
4 sprigs fresh thyme
salt and fresh ground black pepper
fresh parsley, for garnish
bread bowls (preferably sourdough!) for serving (optional)
12-16 ounces bacon, diced
2 onions, diced
3 celery stalks, diced
3 garlic cloves, minced
3 cans minced or chopped clams, do not drain
8 ounce bottle clam juice
4 cups water
2 cups heavy cream
6 large potatoes, cut into 1/2-inch cubes
4 sprigs fresh thyme
salt and fresh ground black pepper
fresh parsley, for garnish
bread bowls (preferably sourdough!) for serving (optional)
Instructions:
Have a slow cooker ready to go. Heat a large skillet over medium-high heat. Add the diced bacon. Cook, stirring often, until bacon is crisp and the fat has been rendered. Remove the bacon from the skillet with a slotted spoon and place in a bowl. Set aside to cool. Then refrigerate until ready to serve the chowder.
Have a slow cooker ready to go. Heat a large skillet over medium-high heat. Add the diced bacon. Cook, stirring often, until bacon is crisp and the fat has been rendered. Remove the bacon from the skillet with a slotted spoon and place in a bowl. Set aside to cool. Then refrigerate until ready to serve the chowder.
Carefully spoon out all but 1-2 Tablespoons of the bacon fat. (Place the bacon fat in a glass jar or bowl, let cool, then refrigerate for another use.) Add the onions and celery to the skillet. Cook for 5-10 minutes, scraping up any cooked on bits from the bacon. Add the garlic and cook for 30-60 seconds more.
Transfer the mixture to the slow cooker, making sure to scrape the skillet clean with a spatula or wooden spoon.
To the slow cooker, add the clam juice, undrained canned clams, water, cream, potatoes, and thyme. Stir well. Place lid on slow cooker and set to HIGH for 4 hours or LOW for 6-8 hours.
To the slow cooker, add the clam juice, undrained canned clams, water, cream, potatoes, and thyme. Stir well. Place lid on slow cooker and set to HIGH for 4 hours or LOW for 6-8 hours.
Check to see that the potatoes are tender. Taste and season well with salt and pepper. Warm up the reserved bacon. Ladle into bowls or bread bowls and garnish with the reserved diced bacon and fresh parsley.
Yield: 8-10 servings
TIPS:
- For a thicker clam chowder, add 2-4 Tablespoons corn or arrowroot starch mixed with some of the water or cream at the beginning of cooking time. Flour can also be used, but it loses its thickening power after long cooking times.
- For a heartier chowder, add other diced veggies like carrots, leeks, or extra potatoes.
- For a hint of spice, add a few shakes of Tabasco or a pinch of cayenne.
- Fresh clams can be used in place of canned. Use about 5-6 pounds clams, scrub them clean, steam with a little water. Discard any that don’t open. Reserve any juices to add to the chowder. Pour them through a fine mesh sieve or cheesecloth to remove any sand or sediment. Remove the clams from their shells and roughly chop. Proceed with recipe as directed.
-This recipe can be done on the stovetop in a stockpot. It will take about 30-45 minutes, or until the potatoes are tender. Be sure to stir often so it doesn’t burn on the bottom.
- For a thicker clam chowder, add 2-4 Tablespoons corn or arrowroot starch mixed with some of the water or cream at the beginning of cooking time. Flour can also be used, but it loses its thickening power after long cooking times.
- For a heartier chowder, add other diced veggies like carrots, leeks, or extra potatoes.
- For a hint of spice, add a few shakes of Tabasco or a pinch of cayenne.
- Fresh clams can be used in place of canned. Use about 5-6 pounds clams, scrub them clean, steam with a little water. Discard any that don’t open. Reserve any juices to add to the chowder. Pour them through a fine mesh sieve or cheesecloth to remove any sand or sediment. Remove the clams from their shells and roughly chop. Proceed with recipe as directed.
-This recipe can be done on the stovetop in a stockpot. It will take about 30-45 minutes, or until the potatoes are tender. Be sure to stir often so it doesn’t burn on the bottom.
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