New England Clam Chowder

Easy and simply delicious. Crock pot soup...and you could do this in a stock pot, but why. Put it together, and let cook on low overnight.
Photo by Yvonne D.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Ingredients

  • 1

    large sweet white onion, diced

  • 3

    lbs diced potatoes (I use frozen pkg of potatoes most times)

  • 1

    can (51 oz) of diced clams

  • 3

    cups vegetable stock

  • 2

    cups heavy cream

  • 2

    tbs. parsley, minced

  • 2

    tbs. garlic power, or fresh pureed garlic

  • 4

    tbs butter

  • 2

    bay leaves

  • 3

    tsp. thyme

  • 2

    tbs. fresh ground pepper

Directions

In a large crock pot (at least 5 qt) layer diced onions. Sprinkle parsley and 2 tbs of butter. put in bay leaves. Layer all diced potatoes. Add garlic powder, and rest of butter. Add clams and all juice. Add vegetable stock, thyme, and pepper. Turn crock pot on low and cook overnight (8 hours). In morning add cream and allow at least 15 minutes simmer on warm. ***I generally put it together before I go to bed, add cream and lower to warm setting after I have my first cup of coffee, and it will have its best flavor if you allow it to continue to simmer until brunch time.

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