Mmmmm New England clam chowder (errr… chowdah!)
This is, by far, my favorite type of soup. I don’t like Manhattan clam chowder. But New England… that’s chowdah!
I’ve made some different types of it in the past, but I had recently been scouring pinterest in the hopes of finding another one to try.
What I stumbled across was a slow-cooker recipe and, with a few small tweaks, I think I’ve found a great recipe that is well worth keeping.
If you want to see the original recipe at Baked by Rachel, click on the above link. I cut a few things out (namely red pepper flakes), and added more clams, as well as going with a shallot instead of just onion. Below is how I did it – and my thoughts on how I might change it up a tad more next time (and, mark my words, there will be a next time)!
- 3.5 cups of potatoes (I would have gone with the 4.5 in the original recipe, but didn’t have enough …)
- 1 tsp garlic (I used minced)
- 1 cup onion chopped (about half of mine was shallot)
- 1/2 cup celery chopped
- 1/4 tsp dried thyme
- 6-8 slices of bacon (I put a bit more than the original recipe)
- 1/4 cup all-purpose flour
- 1/2 tbsp bacon grease
- 1/2 tsp pepper
- 1 tsp salt
- 1 tbsp olive oil
- 3 1/4 cup of half and half
- 5 6-ounce cans of clams (I used more than in the original recipe
- 8 ounces of clam juice (basically the juice out of two of the above cans of clams
What to do
Get everything prepped. It’s the best way to do it, isn’t it? Do all of your cutting and chopping and measuring. Get the clams ready and the juice. Peel the potatoes and put them into the size pieces that you like in your chowdah! (I like them a little smaller in mine).
And then …
Heat the olive oil in a decent size skillet. Then drop in the veggies, cooking over a medium heat. And it will smell divine. Once those onions get translucent, add the garlic and thyme for another minute or two, or until fragrant. Once ready, put all of that in your crock pot/slow cooker.
Now drop those potatoes in the crock pot, along with the clams, the clam juice and all the seasonings. Stir it up and take a whiff (hint: it smells good) and set your timer – 5 hours on high (that’s what I did), or the original recipe noted 10 hours on low.
If it didn’t smell good enough already, well, it’s about to get better. Cook all that delicious bacon. Get it nice and crispy. Take the 1/2 tablespoon of bacon grease and add it to the slow cooker. Chop up that bacon and add that to the pot as well (though, you should keep a bit of it aside, so you can have it on top of the chowder later!), cause … everything is better with bacon! Let everything continue to cook
With about 45 minutes remaining, add the flour to the half and half and whisk it really well. Like, take the time and do it right. Once you hit 30 minutes remaining, add it to the crock pot and let it cook the rest of the time.
When done – ladle some of that chowder out, have some awesome bread and enjoy how amazing this is. I mean, it’s crazy good. It also freezes pretty well, so portion it out and pull some out any time you want this chowdah!
This post is part of the 2018 20 Days of Chill Writing Challenge hosted by A ‘lil HooHaa. Please check out the link if you’d like to see others or join in. You don’t have to do every theme if you don’t want! And for those participating, take a moment and check out the other participants! This is also part of the 2018 HooHaa Blogging Challenge.
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