Slow Cooker New England Clam Chowder
This chowder is even better if you sauté 1 small diced red pepper along with the carrots and celery. Serve the chowder with crackers and a tossed salad.
Serves: 12Hands-on: 20 minutesTotal: 5 hours 35 minutesDifficulty: Easy
- 8 strips bacon
- 2 large carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 2 large yellow onions, peeled and diced
- 2 Tbsp. all-purpose flour
- 6 cans (6½ oz.) baby clams
- 8 medium red potatoes, peeled and diced
- 1 bay leaf
- 1 Tbsp. Worcestershire sauce
- 2 tsp. dried thyme
- 5 cups water
- 3 cups heavy cream
- 1 cup whole milk
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. hot sauce
- 1 Tbsp. minced fresh parsley
- Cut the bacon into bite-sized pieces and add to the slow cooker along with the carrots and celery. Cover and cook on high for 15 minutes. Stir in the onions; cover and cook on high for 30 minutes or until the onion is transparent. Stir in the flour; gradually add 1 can of the (undrained) clams; stir and cook to remove any lumps.
- Add the remaining (undrained) clams, potatoes, bay leaf, Worcestershire sauce, thyme, and water to the slow cooker. Cover and cook on high for 4 hours.
- Stir in the cream, milk, salt, pepper, and hot sauce. Cover, reduce the slow cooker heat setting to low, and cook for 30 minutes or until the soup is heated through. (You do not want to bring it to a boil after youʼve added the cream and milk.) Ladle into soup bowls and sprinkle minced fresh parsley over each serving.