A thick, hearty bowl of clam chowder on a chilly day is a wonderful thing ... but what happens if you have a craving during the summer? While you may not relish the thought of standing over a stove even on a temperate day, your slow cooker can make quick work of this classical seafood favorite. Try this recipe from YouTube user Vanilla Mom.
Even if fresh clams aren't in season, you can make your favorite chowder using delectable canned clams (don't worry, we won't tell). This chowder takes just minutes to prepare, and your slow cooker will do all the work while you enjoy your day. Sound good? Then let's cook!
Advertisement
Ingredients
· 2 large russet potatoes, peeled, diced· 1 medium onion, diced
· 3 stalks celery, sliced in 1/4" pieces
· 3 lbs. Littleneck clams (approximately 30)
· 32 ounces chicken broth (or 5 bouillon cubes and water to cover)
· Salt and ground pepper, to taste (Tip: If using bouillon cubes, no extra salt is needed.)
· 4 tablespoons butter, melted, preferably unsalted
· 1/2 cup (118 ml.) all-purpose flour
· 2 cups half and half (or milk, if you prefer)
· fresh or dried parsley or thyme, to taste
· 1-2 bay leaves
· 1-2 chives, finely chopped and set aside
· oyster crackers, for topping
· 2 large russet potatoes, peeled, diced· 1 medium onion, diced
· 3 stalks celery, sliced in 1/4" pieces
· 3 lbs. Littleneck clams (approximately 30)
· 32 ounces chicken broth (or 5 bouillon cubes and water to cover)
· Salt and ground pepper, to taste (Tip: If using bouillon cubes, no extra salt is needed.)
· 4 tablespoons butter, melted, preferably unsalted
· 1/2 cup (118 ml.) all-purpose flour
· 2 cups half and half (or milk, if you prefer)
· fresh or dried parsley or thyme, to taste
· 1-2 bay leaves
· 1-2 chives, finely chopped and set aside
· oyster crackers, for topping
Optional topping: 4 slices bacon, thick-cut, cooked until crisp, then chopped into 1/2 inch pieces
1. Place the potatoes, onions, celery, and clams in the slow cooker. Tip: If fresh clams are not in season, simply substitute (2) 10-ounce cans of baby clams, including the juice.
2. Pour the chicken broth into the slow cooker, add ground pepper to taste, stir, then cover and cook on low for 6-7 hours. Tip: If you're substituting bouillon cubes for the chicken broth, just add enough water to cover the mixture.
3. The slow cooker mixture will be thin, so it's time to make the roux to thicken it up. Melt the butter completely, then add the flour and stir while cooking over medium heat for approximately 2 minutes until it has the consistency of a soft, wet dough-like mixture.
4. Add the half-and-half to the roux and stir continuously until the ingredients begin to thicken, then add it to the slow cooker. Stir in fresh or dried parsley or thyme and continue to cook on low for 30-60 minutes.
5. Top with finely chopped chives (and crisp bacon bits, if you like) and serve with oyster crackers. Enjoy!
Advertisement
Watch the video below to see this recipe in action!