Slow Cooker Clam Chowder
User Reviews
4.7
Slow Cooker Clam Chowder
Description
This Slow Cooker Clam Chowder begins by crisping diced bacon, then combining half of it with clams in juice, yellow onion, diced Yukon potatoes, celery, minced garlic, water, and seasonings such as kosher salt, black pepper, and dried thyme in the slow cooker. Slow cooking on low for seven hours allows the flavors to meld and the potatoes to soften thoroughly.
Before serving, a mixture of half-and-half and cornstarch is whisked together and stirred into the chowder, which then cooks on high for thirty minutes to thicken. The reserved crisp bacon is sprinkled on top, adding a pleasant textural contrast and smoky note to the creamy, mildly herbed soup.
This chowder pairs well with crusty bread and makes a filling meal. The long cooking time suits a leisurely preparation, and the creaminess balances the brininess of the clams. Heating the bacon slightly before garnishing enhances the overall experience.
According to the notes, optional ingredients such as clam base can intensify clam flavor, and browning onions and potatoes in bacon fat before adding to the slow cooker increases richness. These steps can be included based on preference to deepen the chowder's complexity.
Ingredients
- 1/2 pound Bacon , diced
- 3 cans clams , (6.5 ounce, not drained)
- 1 yellow onion , chopped
- 4 yukon potatoes , peeled and diced
- 2 celery ribs diced
- 2 cloves garlic , minced
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1/2 teaspoon thyme dried
- 2 cups half and half
- 2 teaspoons cornstarch
Instructions
- In a large cast iron skillet on medium high heat cook the bacon until crisp, then remove from the pan.
- Add half of the bacon, clams, onion, potatoes, celery, garlic, water, Kosher salt, black pepper and thyme into the slow cooker and stir.
- Cook on low for 7 hours and refrigerate the remaining bacon for serving with the soup.
- In a measuring cup add the half and half with the cornstarch and whisk together.
- Add in the half and half mixture to the slow cooker and stir.
- Cook on high for 30 minutes.
- Serve with the remainder of the bacon sprinkled over the top.
Notes
- Adding 1 tablespoon of clam base to the water boosts the clam flavor but is optional.
- Browning onions and potatoes in bacon fat before slow cooking can enhance depth of flavor.
- Warm the refrigerated bacon slightly before sprinkling on the chowder to avoid cold bits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 40mg | 13% |
| Sodium | 532mg | 22% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 19mg | 21% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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