This is probably one of the best Slow Cooker New England Clam Chowders I have tasted and that includes some restaurants. There’s nothing worse than having rotten tasting clams and reheated soup from days ago. This actually happened to my husband and I in Seaside, Oregon about 5 years ago. We couldn’t find any place open that wasn’t busy or was serving clam chowder, so we stumbled upon this empty cafe and asked for 2 bowls of soup, it literally tasted weeks old. We couldn’t even eat it after the first bite, but my husband didn’t want to complain so we left our soup and realized that an empty place is obviously empty for a reason. But now I can have the best clam chowder without having to sacrifice my taste buds and so can you!
Slow Cooker New England Clam Chowder Recipe:
4 (6 1/2 ounce) cans chopped clams (including juice)
2 small cans of cream of mushroom soup
3 medium or 6 small potatoes, peeled and diced
6 strips of bacon, cooked and diced
2 stalks of celery, diced
1/2 onion, diced
2 teaspoons minced garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 bay leaf
Salt and pepper, to taste
3 cups half and half
Open your cans of clams and pour into slow cooker. Add the 2 cans of cream of mushroom soup, bacon, potatoes, celery, garlic, onion, dried basil, dried thyme, bay leaf, and salt and pepper to slow cooker. Mix until all combined and cover and cook on low for 6 hours. After the 6 hours are up, add half and half and cook on low for an additional 30 minutes. Remember to remove bay leaf before serving.
I found that cooking on high is actually too high and causes it to stick and burn on the sides and the bottom. So a lower heat setting is essential in having a great tasting Slow Cooker New England Clam Chowder.
the way to my hubby’s heart is through his stomach and he LOVES clam chowder! this recipe looks like a total keeper!!
heather recently posted…Community Cookbook
I have never made Clam Chowder but this looks easy en0ugh even for my meager cooking skills. It’s also a great warmer upper for the family.
It looks yummy. I haven’t tasted one but its creaminess look tells me it’s a must eat dish 🙂 It’s a great dish especially it’s a little cold in here.
Maye Domencil recently posted…A Weekend without House Help
This looks like a fabulous recipe! The only change that I would make is to use scallops instead of clams because, well, I just like them better. 🙂
Goodness this makes me want to add it to our menu plan next week! Thanks for sharing.
SusieQTpies recently posted…5 Game Day Sliders and Menu Plan Monday
I have never made clam chowder before, but I can see myself trying this recipe. Thank you!.
Patti Barnes recently posted…It’s True – Size Doesn’t Matter & It’s What you do with it that counts!
The problem might have been that you ordered New England Clam Chowder on the wrong side of the country 😛 lol… Thanks for sharing your recipe!
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LOL maybe so, but I don’t think I’ll be planning on going to the East side any time soon!