Creamy Crockpot Clam Chowder
Rich,creamy, and loaded with tender clams and potatoes. This easy slow cooker clamchowder is a cozy New England-style dinner with minimal prep. Perfect forchilly nights and game day.
Ingredients
- 3 cans 6.5 oz each chopped clams, drained (reserve juice)
- 4 cups diced potatoes Yukon Gold or russet
- 1 cup bottled clam juice
- 3 cups chicken broth
- 6 slices bacon cooked and crumbled
- 1 onion diced
- 2 celery stalks diced
- 2 carrots diced
- 2 cups heavy cream
- 3 tablespoons all-purpose flour
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Add potatoes, clam juice, chicken broth, bacon, onion, celery, carrots, thyme, bay leaf, salt, and pepper to the slow cooker. Stir well.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until potatoes are tender.
- In a small bowl, whisk flour with 1/4 cup cold water to create a slurry. Stir into chowder.
- Stir in heavy cream and drained clams. Cook on high for 15-20 minutes until heated through.
- Remove bay leaf. Taste and adjust seasoning. Serve hot with fresh parsley and oyster crackers.