Slow Cooker Clam Chowder (New England Style)
- Ready In:
- 8hrs 30mins
- Ingredients:
- 15
- Yields:
-
1 1/2 cups each
- Serves:
- 7
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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I live in southwestern Ontario with my forever hubby (almost 45 years now) and our incredibly friendly Shih Tzu pup. My children and grandchildren are all grown, but enjoy my cooking when they visit. I like to make a little extra when cooking as I package and freeze it for my granddaughter who is attending university.
We also spend a great deal of time in the Bruce Peninsula during the summer months, so "ready" meals are always welcome up there when it is too hot to cook.
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My pet peeve is recipes that don't list dry ingredients before "wet" ones, especially when the same measurement is required repeatedly.