NEW ENGLAND CLAM CHOWDER RECIPE CROCK POT RECIPES

Name: Best Crock-Pot Clam Chowder Recipe
Prep time: 30 min
Total time: 5 h
Yield: 8 servings
Ingredients: 1/2 pound bacon; 4 (6 1/2-ounce) cans chopped clams in their own juice; 1 cup chopped onions; 1/2 cup chopped celery; 3 medium potatoes, chopped; 3 cups chicken broth; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; 3 cups half-and-half; 2 tablespoons butter

BEST CROCK-POT CLAM CHOWDER RECIPE - THE NEST

Best Crock-Pot Clam Chowder Recipe - The Nest image

Creamy and comforting, New England clam chowder warms you from head to toe. While the chowder doesn't take too long to make on the stovetop, it's always nice to be able to serve dinner to your hungry family as soon as you all walk through the door. The next time you have a hankering for clam chowder, consider using your Crock-Pot so you have more quality time with your kids eating chowder than stressing over making it.

Provided by Jill Corleone, RDN, LD

Total Time 5 hours

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 pound bacon
4 (6 1/2-ounce) cans chopped clams in their own juice
1 cup chopped onions
1/2 cup chopped celery
3 medium potatoes, chopped
3 cups chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 cups half-and-half
2 tablespoons butter

Steps:

In a nonstick skillet over medium-high heat, cook the bacon. Lay the cooked bacon on paper towels and pat off the grease. Cut the bacon into pieces.
In a 6- to 8-quart Crock-Pot, add the bacon pieces, clams with the juice, onions, celery, potatoes, chicken broth, salt and pepper. Cover the Crock-Pot, and cook on low for 4 hours.
Pour the half-and-half into a medium heat-safe bowl. Add two or three ladles of soup to the half-and-half to warm it up, and then return the entire contents of the bowl to the Crock-Pot.
Add butter to the chowder. Cover the Crock-Pot and cook for 1 more hour.
Serve hot, with oyster crackers, if desired.

NEW ENGLAND CLAM CHOWDER RECIPE BY TASTY

New England Clam Chowder Recipe by Tasty image

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

Provided by Jordan Kenna

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 oz bacon, 4 slices, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
⅓ cup all-purpose flour
1 teaspoon black pepper
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
oyster cracker, for garnish

Steps:

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
Add onion and sauté until softened and translucent, about 3 to 5 minutes.
Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
Add in reserved clam meat and cook for an additional 2-4 minutes.
Remove from heat and serve with oyster crackers
Enjoy!

Nutrition Facts : Calories 720 calories, CarbohydrateContent 37 grams, FatContent 53 grams, FiberContent 3 grams, ProteinContent 32 grams, SugarContent 9 grams

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