New England Clam Chowder Recipe
Prepare this delicious and hearty New England clam chowder in the slow cooker with chopped clams, potatoes, and crispy bacon.
Serving8 people
Ingredients
- 4 (6½ ounce) cans chopped clams, (including juice)
- 1 can cream of mushroom soup
- 3 medium potatoes, peeled and diced
- 2 stalks celery, diced
- 2 teaspoon minced garlic
- 1 medium onion, diced
- 6 strips bacon, cooked and diced
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried thyme
- 1 bay leaf
- salt & pepper, to taste
- 3 cups half and half
Instructions
- 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.
Notes
Half-and-half Substitutes: If you don’t happen to have half and half on hand for this recipe, or maybe not enough, you might look to see if you can substitute it for something else. The Pioneer Woman has a list of 4 best half and half substitutes that you should check out to see if you have one you could use instead!
Customizations: You can add additional vegetables to this recipe. We recommend the following: frozen corn, frozen peas, shredded carrots, frozen mixed vegetables, and broccoli.
Nutrition
Calories: 230 kcal · Carbohydrates: 22 g · Protein: 8 g · Fat: 12 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 40 mg · Sodium: 399 mg · Potassium: 564 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 416 IU · Vitamin C: 18 mg · Calcium: 128 mg · Iron: 2 mg