Clam chowder is one of those comforting dishes that transports me straight to the coast, even from my cozy kitchen in the Midwest. Growing up, my family would often vacation by the sea, and clam chowder was a staple. Now, with my busy schedule, I've adapted this classic into a slow cooker version that lets me enjoy those seaside memories without spending hours in the kitchen. It's creamy, hearty, and perfect for those chilly evenings when you want something warm and satisfying.

This slow cooker clam chowder pairs beautifully with a crusty loaf of sourdough bread or some oyster crackers for a bit of crunch. A simple green salad with a light vinaigrette can add a fresh contrast to the rich, creamy soup. If you're feeling indulgent, a side of garlic butter shrimp can elevate this meal to a seafood feast.

Servings: 6

4 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and diced
2 cans (6.5 ounces each) chopped clams, undrained
1 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup heavy cream
2 tablespoons all-purpose flour
Salt to taste
Chopped fresh parsley for garnish

In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pan.

Sauté the onion and garlic in the bacon drippings until the onion is translucent.

Transfer the onion, garlic, and bacon to the slow cooker.

Add the potatoes, clams with their juice, chicken broth, thyme, and black pepper to the slow cooker.

Cover and cook on low for 6-8 hours, or until the potatoes are tender.

About 30 minutes before serving, whisk together the heavy cream and flour in a small bowl until smooth, then stir into the slow cooker.

Cook for an additional 30 minutes on high, or until the chowder has thickened.

Season with salt to taste and garnish with fresh parsley before serving.

For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a thicker chowder, mash some of the potatoes before adding the cream. For a smoky twist, try using smoked bacon or adding a dash of smoked paprika. If fresh clams are available, feel free to use them instead of canned, just be sure to steam them first and reserve the juices.

Copyright 2016 Cooktop Cove