NEW ENGLAND CLAM CHOWDER SLOW COOKER RECIPES RECIPES

Steps:

• 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.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.