Description
A rich and creamy clam chowder made effortlessly in a slow cooker, combining flavors of smoky bacon, clams, potatoes, and fresh herbs for a comforting meal.
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 from the skillet. Add butter, onion, and celery, then cook over medium heat until softened.
- Combine cubed potatoes, clams with juice, thyme, garlic, salt, pepper, and one bottle of clam juice in a slow cooker. Adjust thickness by adding a second bottle of clam juice if desired.
- Transfer the onion and celery mixture to the slow cooker, adding ¾ of the cooked bacon for flavor.
- Cook on Low for about 180 minutes or until the potatoes are tender.
- Whisk together cornstarch and half-and-half in a bowl, then pour into the slow cooker and stir.
- Increase heat to High and cook for another 20 minutes, stirring halfway through.
- Serve hot, garnished with reserved bacon, chives, parsley, or oyster crackers.
Notes
For extra flavor, consider adding cayenne pepper or hot sauce when serving. Allow chowder to rest before serving for deeper flavor.