Slow Cooker Clam Chowder

Name: Slow Cooker Clam Chowder
Ingredients: 1/4 lb Bacon; 1 Onion (chopped); 2 cans Clams (minced); 1/2 lb Clams (whole); 1/2 C Water; 3 Potatoes (peeled and cubed); 3 Celery stalk (finely chopped); 1 11 oz can Corn (drained); 2 Tb Butter; 1 C Milk; 1 C Half-and-half; 1/2 C Flour

Published July 27, 2015 | By Dave Riddle

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Yum

Course

Main, Main Dish

Servings

Ingredients

1/4 lb Bacon
1 Onion chopped
2 cans Clams minced
1/2 lb Clams whole
1/2 C Water
3 Potatoes peeled and cubed
3 Celery stalk finely chopped
1 11 oz can Corn drained
2 Tb Butter
1 C Milk
1 C Half-and-half
1/2 C Flour

Course

Main, Main Dish

Servings

Ingredients

1/4 lb Bacon
1 Onion chopped
2 cans Clams minced
1/2 lb Clams whole
1/2 C Water
3 Potatoes peeled and cubed
3 Celery stalk finely chopped
1 11 oz can Corn drained
2 Tb Butter
1 C Milk
1 C Half-and-half
1/2 C Flour

Instructions

Cook Bacon until crispy. Drain and crumble once cooled
Using the same skillet the bacon was cooked in add onion and cook until “clear”. Add the Onions and bacon to the slow cooker
Stir in the canned clams (with their juice), water, potatoes, celery and corn into the slow cooker Cover and cook on LOW for 4-6 hours
In a sauce pan combine the butter, milk and half-and-half, and flour. Cook on low and whisk until the roux is thick and bubbly
Mix 1/2 C of the liquid from the slow-cooker into the roux. Add the roux to the slow-cooker and stir well to blend. Salt & Pepper to taste, Cover and continue to cook on LOW for 30 additional minutes
Saute the whole clams in olive oil. When tender add to the Slow-cooker or serve on the side to add to individual bowls as desired

Recipe Notes

Serve with toasted slices of baguette

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Posted in Food, Recipe

Slow Cooker Clam Chowder

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