This New England clam chowder made in a slow cooker is smooth, tasty, and simple to make. Let the slow cooker do the work while you enjoy the kitchen's delicious smell.
Ingredients: 4 slices bacon, diced. 1 onion, chopped. 3 cloves garlic, minced. 3 cups diced potatoes. 2 cups clam juice. 3 cups chopped clams. 1 cup heavy cream. 1 cup milk. 2 tablespoons all-purpose flour. 1 bay leaf. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: In a skillet, cook diced bacon until crispy. Remove and drain on paper towels. In the same skillet, saut chopped onion until translucent, then add minced garlic and cook for another minute. Transfer cooked bacon, onion, and garlic to the slow cooker. Add diced potatoes, clam juice, chopped clams, and bay leaf to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or until potatoes are tender. In a small bowl, whisk together heavy cream, milk, and flour until smooth. Stir into the slow cooker during the last 30 minutes of cooking. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley. Enjoy!
Prep Time: 20 minutes
Cook Time: 360 minutes
Low Carb Believer
