Classic New England clam chowder made even easier in the slow cooker. A comforting meal the entire family will love!
Keyword: Slow cooker
4: 6ozclamssee notes
8ozclam juicesee notes
1/2 - 1tsppepper
1/4tspred pepper flakesoptional
1/4Call purpose flour
3 1/4Chalf and half
Prepare onion, celery and garlic. Heat olive oil in a large skillet. Add vegetables, cooking over medium heat until onion is translucent. Add garlic and, thyme and optional red pepper flakes, cooking for an additional 1-2 minutes or until fragrant. Transfer to the bowl of a 6 quart slow cooker.
Peel and chop potatoes into small bite sized pieces. Add to the slow cooker along with clams, juice and seasonings. Stir to combine. Cover and begin cooking on high for 5 hours or low for 10.
Meanwhile, cook bacon in a large skillet over medium heat. Remove 1/2 Tb bacon grease, transfering to the slow cooker, if desired. Chop bacon, reserving a small portion for topping chowder later. Toss remaining larger portion of chopped bacon to the slow cooker. Return lid and continue to cook.
When 30 minutes remain in the cook time, add flour to half & half, whisking well until smooth. Add to the slow cooker, stirring wel lto combine. Replace lid and continue to cook until thickened.
Divide among bowls serving warm and sprinkling with bacon.
*Use 2 cans of clams drained and 2 undrained or 4 cans of clams drained and 1: 8oz bottle of clam juice.*tested in a 6-quart slow cooker on highAn original recipe from Baked by Rachel
Slow Cooker New England Clam Chowder - https://www.bakedbyrachel.com/slow-cooker-new-england-clam-chowder/