Clam Chowder ( Crock Pot)
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- onion, chopped
- celery ribs, sliced
- 2-3 oz
- pancetta or lean bacon, finely diced
- 1/4 c
- all purpose flour
- 1 1/2 c
- cold water
- 2 c
- half and half
- 1 1/4 lb
- russet baking potatoes ( about 4 medium) peeled and cut into small cubes
- 3/4 tsp
- dried thyme leaves
- 2 - 6 oz
- cans chopped or minced clams
- 1/4to 1/2 tsp
- season salt
- 1/4 tsp
- freshly ground pepper
- chopped fresh parsley for garnish
1In a crock pot, combine the onion, celery, and pancetta.
2Whisk 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.
3Drain 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.
4Increase 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.