Slow Cooker New England Clam Chowder Recipe

Name: Slow Cooker New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cans (6 1/2 ounces) chopped clams in their juices; 1 can cream of mushroom soup; 3 medium potatoes, peeled and finely cubed; 2 stalks of celery, cleaned, cut in half length-wise and diced; 2 teaspoons garlic, minced; 1 medium onion, diced; 1/2 pound bacon, diced into 1/4 inch strips; 3 cups half-and-half; 1 1/2 teaspoons basil; 1 1/2 teaspoons thyme; 1 teaspoon black pepper, ground; 1 bay leaf

Servings: persons

4 cans (6 1/2 ounces) chopped clams in their juices
1 can cream of mushroom soup
3 medium potatoes, peeled and finely cubed
2 stalks of celery, cleaned, cut in half length-wise and diced
2 teaspoons garlic, minced
1 medium onion, diced
1/2 pound bacon, diced into 1/4 inch strips
3 cups half-and-half
1 1/2 teaspoons basil
1 1/2 teaspoons thyme
1 teaspoon black pepper, ground
1 bay leaf

1
Saute the bacon in a skillet until golden brown, then drain the excess grease off and place the bacon into a 4 quart slow cooker (or larger). Drain the clam juices from the cans into a measuring cup until you have collected 2 cups of clam juice. If you do not have 2 cups, either add more clam juice (available at any grocery story) or water until you have a combined total of 2 cups of liquid. Pour this liquid into the pot, and place the clams into the fridge. Add the cream of mushroom soup, potatoes, celery, garlic, onion and spices to the pot, leaving only the clams and half-and-half out. Mix thoroughly, then cover and cook on high for four hours.
2
After four hours, place the half-and-half and clams into a bowl, then slowly ladle the soup into the bowl until the half-and-half is heated up. Combine everything into the slow cooker, then cook on high for one hour, or until the soup begins bubbling. Serve immediately.
3
Best served with a sprinkling of chopped parsley and oyster crackers.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cans (6 1/2 ounces) chopped clams in their juices, 1 can cream of mushroom soup, 3 medium potatoes, peeled and finely cubed, 2 stalks of celery, cleaned, cut in half length-wise and diced, and more.

Yes, Slow Cooker New England Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker New England Clam Chowder

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