Slow Cooker Clam Chowder (New England Style)

“A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.”
READY IN:
8hrs 30mins
SERVES:
7
YIELD:
1 1/2 cups each
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
  2. Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
  3. In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.

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