Clam chowder is more intimidating than it needs to be for many cooks. One element of this dish that can really trip people up is getting those clams out of the shells. But that's not necessary. When you make clam chowder using the recipe that follows, you can use canned clams and still get all the delicious flavor you're craving.
Those flavors include bacon, potatoes, celery and, of course, lots of seafood seasoning. The clams can be added in right at the beginning, but the stew will need to cook for a few more minutes after cornstarch is added at the end to get that thick, rich texture. This dish is definitely comfort in a bowl!
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How to Make Slow Cooker Clam Chowder
8
10 minutes
7 hours, 40 minutes
7 hours, 50 minutes
6 strips of bacon, diced
1 onion, cut in a medium dice
3 6-ounce cans of clams, with juices
4 russet potatoes, peeled and cut in a. small dice
2 stalks celery, cut in a medium dice
2 cloves garlic, minced
2 cups clam stock or seafood stock
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 cups heavy cream
2 teaspoons cornstarch
2 green onions, sliced
Place bacon pieces in a cold skillet. Cook over medium heat for about 8 minutes, until crisp, and then transfer to a plate lined with a paper towel.
Add onion to the bacon fat and cook for about 3 minutes, until it just starts to soften.
Add the onion and half of the bacon to a 6-quart slow cooker. Place remaining bacon in the fridge to use later.
Add clams, potatoes, celery, garlic, stock, kosher salt, black pepper and thyme. Stir well to combine. Place lid on slow cooker and cook on low for 7 hours.
Combine the half and half with the cornstarch in a measuring cup and whisk well. Pour this mixture into the slow cooker and cook on high for another 30 minutes until stew is thick and hot.
Sprinkle dish with green onions and reserved bacon bits before serving.
