A flavorful, hearty and easy New England clam chowder recipe, with a twist and made easier in the slow cooker.
In case you missed it, Baked by Rachel turned three this week and got a big makeover. Even before the re-design, I knew I wanted to eventually go back and work on some of my old recipes. But when it came time to actually edit the ancient posts so they’d work with the new recipe setup, it was downright torturous. If you happen to make a recipe from long ago, don’t judge a book by it’s cover. If it’s on this site, it’s delicious… even if the pictures are hideous. Promise. I had no clue what I was doing photography wise when I started out. Not that I’m amazing now, but I’m trying and think I’ve definitely come a long way in a seemingly short time.
This is one of many recipes I wanted to bring back front and center. Instead of sharing the same recipe again with new photos, I gave the New England clam chowder from 2010 a makeover. Today’s recipe is based on that but it’s worlds better. The Mr described it as having a different taste in each bite, from bacon and corn to potatoes and clams. The corn was one of the bigger, albeit simple, changes. It just works and gives a basic clam chowder that something extra.
This New England clam chowder has all of the traditional items, with a few twists thrown in. It’s hearty, flavorful and super easy. In fact… this is the only New England style clam chowder recipe you’ll ever need.
If you happen to be facing the blizzard of ’13 this weekend and still need to brave the grocery store crowds, pick up ingredients to make this while you’re there. This chowder will keep you warm and full while it’s stormy outside. Happy and full bellies are always a good thing.
Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 4.5-8.5 hours
A flavorful, hearty and easy New England clam chowder recipe, with a twist.
2lb potatoes (roughly 5 cups), peeled and chopped into bite size pieces
1 clove garlic, minced
1C onion, chopped
1C celery, chopped
1: 8oz can corn, drained
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1/2 tsp red pepper flakes, optional
1 bay leaf
1 1/2 tsp thyme
4: 6oz cans clams with juice
1: 8oz bottle clam juice
6 slices bacon, ¼ cup reserved if desired for topping
1-2 Tbsp bacon grease, optional
2 Tbsp cornstarch
2C heavy cream
Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for 8.
Cook and chop bacon, reserving ¼ cup as optional toppings. Add remaining bacon and optional bacon grase to slow cooker. Stir and replace cover.
After 4-8 hours, whisk together cornstarch and heavy cream until smooth. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes.
*This recipe was tested on high in a 6-quart slow cooker.
Baked by Rachel original