Best Slow Cooker New England Clam Chowder Recipes

Slow Cooker New England Clam Chowder Recipe image

Provided by Elyse

Number Of Ingredients 12

4 (6 1/2 ounce) cans chopped clams (including juice)
1 can cream of mushroom soup
3 medium potatoes, peeled and diced
2 stalks of celery, diced
2 teaspoons minced garlic
1 medium onion, diced
6 strips of bacon, cooked and diced
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

Steps:

Add clams and juice to slow cooker.
Add cream of mushroom soup, potatoes, celery, garlic, onion, bacon, basil, thyme, bay leaf, salt and pepper to slow cooker.
Mix thoroughly until combined.
Cover and cook on high for 4 hours.
Add half and half and cook on high for one additional hour.
Remove bay leaf before serving.

Slow Cooker Clam Chowder (New England Style) image

Provided by Hedda Lettuce in On

Categories Potato

Time 8h30m

Yield 1 1/2 cups each, 7 serving(s)

Number Of Ingredients 15

4 -6 slices cooked bacon, finely chopped
1 onion, finely chopped
4 stalks celery, finely sliced
2 -3 small carrots, finely chopped
1 lb potato, peeled and diced
2 (5 ounce) cans baby clams
1 3/4 cups water
1/2 cup clam juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup all-purpose flour
2 (13 ounce) cans evaporated milk
1 small green pepper, chopped

Steps:

Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
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.

SLOW COOKER NEW ENGLAND CLAM CHOWDER image

Yield 6 servings

Number Of Ingredients 12

4 cans (6 1/2 ounces) chopped clams in their juices
1 can cream of mushroom soup
3 medium potatoes, peeled and finely cubed
2 stalks of celery, cleaned, cut in half length-wise and diced
2 teaspoons garlic, minced
1 medium onion, diced
1/2 pound bacon, diced into 1/4 inch strips
3 cups half-and-half
1 1/2 teaspoons basil
1 1/2 teaspoons thyme
1 teaspoon black pepper, ground
1 bay leaf

Steps:

Saute the bacon in a skillet until golden brown, then drain the excess grease off and place the bacon into a 4 quart slow cooker (or larger). Drain the clam juices from the cans into a measuring cup until you have collected 2 cups of clam juice. If you do not have 2 cups, either add more clam juice (available at any grocery story) or water until you have a combined total of 2 cups of liquid. Pour this liquid into the pot, and place the clams into the fridge. Add the cream of mushroom soup, potatoes, celery, garlic, onion and spices to the pot, leaving only the clams and half-and-half out. Mix thoroughly, then cover and cook on high for four hours. After four hours, place the half-and-half and clams into a bowl, then slowly ladle the soup into the bowl until the half-and-half is heated up. Combine everything into the slow cooker, then cook on high for one hour, or until the soup begins bubbling. Serve immediately. Best served with a sprinkling of chopped parsley and oyster crackers.