Description
A rich and hearty clam chowder made easy in a slow cooker. Perfectly creamy with hints of smoky bacon and tender potatoes.
Ingredients
- 6 slices Thick Cut Smoky Bacon, chopped
- 3 Tablespoons Unsalted Butter
- 1 medium Onion, diced
- 1 rib Celery, diced
- 1 ½ lbs Potatoes, peeled and cubed
- 3 (6.5 oz) cans Clams, with juice
- ¼ teaspoon Thyme Leaves, dried
- 2 large cloves Garlic, pressed
- 1 ¼ teaspoons Kosher Salt
- ¼ teaspoon Pepper
- 1-2 (8-oz) bottles Clam Juice
- 1 ½ cups Half and Half
- 2 Tablespoons Corn Starch or Potato Starch
- 2 Tablespoons Chives
- 2 Tablespoons Parsley, chopped
- Oyster Crackers for serving
Instructions
- Cook the bacon in a skillet until crispy. Drain on paper towels and set aside.
- Remove all but 2 teaspoons of bacon fat. Add butter, onion, and celery to the skillet, and cook over medium heat until softened.
- Combine the cubed potatoes, clams with their juice, thyme, pressed garlic, salt, pepper, and one bottle of clam juice in a slow cooker.
- Add the cooked onion and celery mixture to the slow cooker along with ¾ of the cooked bacon.
- Cook on Low for about 180 minutes or until the potatoes are tender.
- Whisk together corn starch and half-and-half, pour into the slow cooker and stir.
- Increase the heat to High and cook for another 20 minutes, stirring halfway through.
- Serve the chowder hot, garnished with reserved bacon, chives, parsley, or oyster crackers.
Notes
For a gluten-free option, choose corn starch instead of regular flour as a thickener. Adjust thickness with additional clam juice or broth if needed.
