Best 3 Slow Cooker New England Clam Chowder Recipes

In the realm of hearty and comforting soups, New England Clam Chowder stands tall as a culinary beacon. Originating from the coastal regions of New England, this chowder has become an iconic dish that warms the soul on chilly days. Its rich, creamy broth, brimming with tender clams, potatoes, and vegetables, is a testament to the bounty of the sea. This article presents a collection of delectable New England Clam Chowder recipes that capture the essence of this classic dish while offering unique variations to tantalize your taste buds. From the traditional version, bursting with the briny essence of clams, to a vegetarian rendition that showcases the flavors of fresh vegetables, these recipes cater to diverse dietary preferences. Dive into the culinary journey and discover the perfect clam chowder recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER NEW ENGLAND CLAM CHOWDER RECIPE

Slow Cooker New England Clam Chowder Recipe image

Provided by Elyse

Number Of Ingredients 12

Ingredients

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)

Slow Cooker Clam Chowder (New England Style) image

A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.

Provided by Hedda Lettuce in On

Categories Potato

Time 8h30m

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

Number Of Ingredients 15

Ingredients

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

SLOW COOKER NEW ENGLAND CLAM CHOWDER image

Categories Soup/Stew Dairy Shellfish

Yield 6 servings

Number Of Ingredients 12

Ingredients

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.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't overcook the clams. They should be cooked just until they are opaque.
Use a good quality clam juice. This will also add a lot of flavor to the chowder.
Don't be afraid to experiment. There are many different ways to make clam chowder, so feel free to add your own personal touches.
Serve the chowder with your favorite sides. Some popular options include crackers, crusty bread, and salad.

Conclusion:

New England clam chowder is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is a great option for beginner cooks. With a few simple tips, you can make a delicious clam chowder that will impress your family and friends.