Slow Cooker New England Clam Chowder

By lbgtdep

Active Time 15m
Total Time 7h 15m
6 servings

Ingredients

• Three 6.5-ounce cans chopped clams, drained, juices saved
• 5 strips bacon, sliced into strips
• 1 large onion, chopped
• 2 stalks celery, diced
• 2 tablespoons flour
• One 8-ounce bottle clam juice
• 2 medium new potatoes cut into 1/2-inch cubes
• 3 cups whole milk
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• Oyster crackers, for serving (optional)

Preparation

Step 1

Drain clams through a fine mesh sieve and reserve the juice. (You should have at least 1 cup of clam juice from the canned clams.) Reserve the clams, cover with plastic wrap and refrigerate.
Add bacon to a large skillet over medium heat and sauté until almost crisp. Remove with a slotted spoon to the slow cooker. Add onion and celery to the skillet and sauté until softened, about 4 to 5 minutes. Sprinkle in the flour and stir and cook until pasty, about 2 minutes. Add the clam juice into the skillet and whisk until no lumps remain. Season with salt and pepper and remove to the slow cooker. Stir in the potatoes and milk. Cover with lid. Cook on low for 6 to 7 hours until potatoes are tender or on high for 3 to 4 hours.
If on low, turn heat to high and stir in the heavy cream and reserved clams. Cook for 15 minutes. Season to taste with salt and lots of freshly ground black pepper. Serve with oyster crackers.
Tip: Add clams the last 15 minutes of cooking to keep them tender. Be careful, overcooking makes them chewy.