Indulge in the comforting flavors of homemade clam chowder with this easy slow cooker recipe. Made with fresh clams, potatoes, and a creamy broth, this dish is perfect for cozy nights at home. Let the slow cooker do all the work, allowing the flavors to meld together for a rich and satisfying meal. Serve with crusty bread for dipping and enjoy the taste of the sea in every spoonful.
Ingredients
- 2 pounds fresh clams
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups whole milk
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, for garnish
Directions
- Rinse the clams under cold water to remove any grit or sand. Discard any clams with broken shells or those that do not close when tapped.
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the bacon fat in the skillet.
- Add the diced onion to the skillet with the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Transfer the cooked onion and garlic mixture to the slow cooker. Add the diced potatoes, clam juice, bay leaf, and dried thyme. Stir to combine.
- Cover the slow cooker and cook on low heat for 4 hours, or until the potatoes are tender and the flavors are well-blended.
- During the last 30 minutes of cooking, remove the clams from their shells and chop into bite-sized pieces.
- After 4 hours, stir in the chopped clams, whole milk, and heavy cream. Season with salt and black pepper to taste.
- Continue cooking for an additional 30 minutes, until the chowder is heated through.
- Serve the clam chowder hot, garnished with crispy bacon and fresh parsley.
- Enjoy!
