Prep 30 mins
Cook 8 hrs
A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.
- 4 -6 slices cooked bacon, finely chopped
- 1 onion, finely chopped
- 4 stalks celery, finely sliced
- 2 -3 small carrots, finely chopped
- 1 lb potato, peeled and diced
- 2 (5 ounce) cans baby clams
- 1 3⁄4 cups water
- 1⁄2 cup clam juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 bay leaf
- 1⁄4 cup all-purpose flour
- 2 (13 ounce) cans evaporated milk
- 1 small green pepper, chopped
- Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
- Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
- In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.
I made the recipe as is. It was very tasty and enjoyable to eat, but it seemed to be more like a delicious potato chowder than a clam chowder. No clam flavor came through at all - perhaps the other seasonings and onion and green pepper, etc., dominated, or perhaps there wasn't enough clams or clam juice. I find many other recipes that call for the same amount of clams and clam juice, which makes me doubtful of those recipes as well. Would like to find a clam chowder with a dominating clam chowder taste. If not, quality clam chowder from cans would be the better route - a pity!