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"Hunger is the best sauce in the world."--Cervantes

Slow Cooker Clam Chowder Recipe

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This recipe for Slow Cooker Clam Chowder is from Chapple's Love to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pound bacon diced
3 cans clams (6.5 ounce, not drained)
1 yellow onion chopped
4 yukon potatoes peeled and diced
2 stalks celery diced
2 cloves garlic minced
2 cups water *
1 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon dried thyme
2 cups half and half
2 teaspoons cornstarch
Directions:
Directions:
In a large cast iron skillet on medium high heat cook the bacon until crisp, then remove from the pan.**

Add half of the bacon, clams, onion, potatoes, celery, garlic, water, Kosher salt, black pepper and thyme into the slow cooker and stir.

Cook on low for 7 hours and refrigerate the remaining bacon for serving with the soup.

In a measuring cup add the half and half with the cornstarch and whisk together.
Add in the half and half mixture to the slow cooker and stir.
Cook on high for 30 minutes.

Serve with the remainder of the bacon sprinkled over the top.***


* I add 1 tablespoon of Clam Base to the water to pump up the clam flavor in the chowder. Totally optional though.
** Truth? When I don't need it to look all pretty, I brown the onions and potatoes in this bacon fat before adding it to the slow cooker.
*** You may want to heat the bacon slightly before sprinkling it on top since it will be cold from the refrigerator.
Personal Notes:
Personal Notes:
This recipe only has one serving each for our family of 6. I recommend doubling the recipe.

https://dinnerthendessert.com/slow-cooker-clam-chowder/

 

 

 

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