Slow Cooker New England Clam Chowder
Ingredients
4 1/2 C potatoes
1 Tbsp olive oil
1 tsp garlic, minced
1 C yellow onion, chopped
1/2 C celery, chopped
4 (6 oz) cans clams *
8 oz clam juice *
1 tsp salt
1/2 – 1 tsp pepper
1/4 tsp dried thyme
1/4 tsp red pepper flakes, optional
1/4 C all purpose flour
3 1/4 C half and half
5-6 slices bacon
1/2 Tbsp bacon grease, optional
Directions
Prepare onion, celery and garlic. Heat olive oil in a large skillet. Add vegetables, cooking over medium heat until onion is translucent. Add garlic and, thyme and optional red pepper flakes, cooking for an additional 1-2 minutes or until fragrant. Transfer to the bowl of a 6 quart slow cooker.
Peel and chop potatoes into small bite sized pieces. Add to the slow cooker along with clams, juice and seasonings. Stir to combine. Cover and begin cooking on high for 5 hours or low for 10.
Meanwhile, cook bacon in a large skillet over medium heat. Remove 1/2 Tb bacon grease, transferring to the slow cooker, if desired. Chop bacon, reserving a small portion for topping chowder later. Toss remaining larger portion of chopped bacon to the slow cooker. Return lid and continue to cook.
When 30 minutes remain in the cook time, add flour to half & half, whisking well until smooth. Add to the slow cooker, stirring well to combine. Replace lid and continue to cook until thickened.
Divide among bowls serving warm and sprinkling with bacon.
* Use 2 cans of clams drained and 2 undrained or 4 cans of clams drained and 1: 8oz bottle of clam juice.
