There is something mighty comforting about turning a humble freezer bag and a few pantry staples into a hot, satisfying meal with almost no fuss at all. This kind of slow cooker supper feels right at home on a busy holiday weekend, when folks are drifting in and out of the kitchen and everybody wants something warm to nibble on. Using frozen breaded clam strips gives you that old-fashioned fish-shack flavor in an easy Midwestern way, and the crock pot does the work while you tend to the rest of the day.
Serve these clam strips with lemon wedges, a little tartar sauce or cocktail sauce, and a simple side of coleslaw or potato salad for a casual supper. They also go nicely with french fries, buttered corn, or a dish of baked beans if you want to stretch the meal into a backyard-style spread. For drinks, cold iced tea or a crisp light beer fit the bill nicely.
4-Ingredient Slow Cooker Clam Strips
Servings: 4
Ingredients
1 bag (24 to 32 ounces) frozen breaded clam strips
1 cup chili sauce
1/2 cup ketchup
2 tablespoons Worcestershire sauce
Directions
1. Pour the frozen breaded clam strips into the bottom of the slow cooker in an even layer.
2. In a small bowl, stir together the chili sauce, ketchup, and Worcestershire sauce until smooth.
3. Pour the sauce over the clam strips and gently toss or stir just enough to coat them without scraping off too much breading.
4. Cover and cook on low for 2 to 3 hours, stirring once halfway through, until the clam strips are heated through and the sauce is bubbling around the edges.
5. Spoon onto a serving platter and serve hot with lemon wedges and dipping sauce, if you like.
Variations & Tips
For a tangier finish: Stir in a squeeze of fresh lemon juice right before serving. It brightens the rich sauce and gives the clam strips a little seaside flavor.
For a spicier batch: Add a dash of hot sauce or a pinch of cayenne to the sauce mixture if your family likes a little heat. It wakes up the sweetness of the ketchup and chili sauce nicely.
To protect the breading: These clam strips will soften some in the slow cooker, so stir gently and only when needed. If you want them a bit crisper, spread them on a baking sheet for a few minutes under the broiler after slow cooking.
Make it a party tray: Keep the cooked clam strips warm in the slow cooker on the warm setting and set out toothpicks, lemon wedges, and dipping sauces for easy snacking during a game day or holiday gathering.