New England Clam Chowder is a classic American seafood soup, popular in all of the Northeastern states. This slow cooker version of the dish is a great way to enjoy the flavors of the region without spending a lot of time preparing the meal. The slow cooker does all the work for you, and the results are delicious.
In this recipe, we start with a base of diced potatoes and onions, cooked in a mixture of chicken broth and white wine. We then add some smoky bacon and a generous helping of clams, both canned and fresh. The clams are flavored with herbs and spices, and the entire dish is cooked low and slow until everything is nice and tender.
When the chowder is done, it’s served with a dollop of cream and some freshly chopped parsley. This gives the soup a rich, creamy texture and adds a bit of freshness to the dish. The result is a hearty, comforting meal that will warm you up on a cold winter evening.
Ingredients
For this recipe, you’ll need the following ingredients:
- 2 cups diced potatoes
- 1 cup diced onion
- 4 cups chicken broth
- 1/2 cup white wine
- 1/2 cup cooked bacon, diced
- 1 can (10 ounces) chopped clams, drained
- 1 pound fresh clams, cleaned and scrubbed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
To make the chowder, start by adding the potatoes and onions to the slow cooker. Pour in the chicken broth and white wine, and stir to combine. Cover and cook on low for 6-8 hours, or until the potatoes are tender.
When the potatoes are cooked, add the bacon, canned clams, fresh clams, thyme, oregano, garlic powder, black pepper, and red pepper flakes (if using). Stir to combine, cover, and cook for an additional 30 minutes.
When the clams are cooked, stir in the cream and parsley. Serve hot, with additional parsley for garnish. Enjoy!
Frequently Asked Questions
What type of potatoes should I use for this recipe?
For this recipe, you can use any type of potato. We recommend using Russet potatoes, as they have a nice, starchy texture that holds up well to slow cooking.
Can I make this recipe with canned clams?
Yes, you can make this recipe with canned clams. We recommend using a good-quality brand of canned clams for the best flavor.
Can I use other types of seafood in this recipe?
Yes, you can use other types of seafood in this recipe. We recommend using a combination of clams and shrimp for the best flavor.
How long will this recipe keep in the refrigerator?
This recipe will keep in the refrigerator for up to 5 days. To keep it fresher longer, transfer it to an airtight container before refrigerating.
Can I freeze this recipe?
Yes, you can freeze this recipe. To freeze it, transfer it to an airtight container and freeze for up to 3 months. When ready to eat, thaw the container in the refrigerator overnight and then reheat in the microwave or on the stovetop.
