Fool Proof Crock Pot Clam Chowder Recipes

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.

Steps:

• 1. In a crock pot, combine the onion, celery, and pancetta.
• 2. Whisk the flour into 1/2 cup of cold water. Stir into the vegetables in the crock pot. Stir in the remaining cup of water and add the potatoes and thyme.
• 3. Drain the liquid from the clams into the cooker; reserve the clams in the refrigerator. Cover and cook on low heat setting about 6 hours, stirring once or twice, if possible, until the potatoes are tender, but not mushy and falling apart.
• 4. Increase the heat to high. Stir in the reserved clams, half-and-half, seasoned salt, and pepper. Cook, uncovered, on high 30 to 40 minutes, stirring occasionally. Serve hot, garnished with sprinkling of parsley, pancetta,bacon or cheese.

Steps:

• drain clams, reserving liquid (about 2/3 cup) Place clams in a small bowl; cover and chill.
• In a 3.4-4 quart slow cooker, combine reserved clam liquid, potatoes, onion, celery and sweet pepper; stir in undrained tomatoes, hot tomato juice, thyme and bay leaf.
• Cover and cook on low heat steeping for 8-10 hours or on high heat setting for 4-5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in Chilled Clams. Cover and cook on high heat setting for 5 minutes more. Discard bay leaf. Sprinkle individual servings with bacon.

Steps:

• In a skillet, saute the meat and onion until brown, drain and put in a slow cooker with the clams and juice. Add celery, water, salt and pepper. Cover and cook for 3 hours on high or until vegetables are tender. During the last hour of cooking add the half and half and cornstarch that you have blended together. Be sure to heat through before serving. Garnish with the parsley and serve with crusty French bread of crackers.

Steps:

• In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, except parsley.
• Cover and cook on high 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Remove Bay Leaf before serving.
• Top each serving with a little chopped parsley and serve with Oyster crackers or crusty French bread.

Steps:

• Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft.
• Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix.
• Cook on high for 4 hours or on low for 6 to 8 hours.

Steps:

• Saute pork or bacon and onion until golden brown;drain.
• Put clams in crock pot with bacon.
• Add all remaining ingredients, except milk or half-and-half.
• Cover and cook on High 3-4 hours.
• Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
• Add remaining milk or half and half before serving.
• STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
• Simmer on low heat for 45 minutes.
• Mix cornstarch into milk and add to kettle.
• DO NOT BOIL.
• Heat to warm, then serve.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.