Slow Cooker Clam Chowder
Ingredients
- 1 onion diced
- 3 russet potatoes about 1 1/2 lbs peeled, diced
- 3 cans chopped clams 6.5 ounces each
- 8 ounces clam juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup half and half
- 1 cup whole or 2% milk
- 2 bacon slices chopped
- Oyster or saltine crackers as needed
Instructions
- In the pot of a slow cooker, add diced onions and potatoes.
- Add 2 full cans of clams with juice and 1 can without clam juice. Discard remaining juice or save for another purpose.
- Add 1 bottle clam juice, thyme, salt and pepper to the slow cooker. Stir together.
- Cover pot and cook on high for 4 hours.
After the 4 hours:
- In a medium saucepan over medium-low heat, melt butter. Add in flour. Stir; mixture will be thick. Slowly add milk and the half and half. Stir and continue to cook over medium heat until thickened.
- Add mixture to slow cooker. Stir and cook on low for another 30 minutes.
- Ladle into bowls. Top with bacon. Serve with oyster or saltine crackers.
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