19. Crockpot Clam Chowder

New England Clam Chowder is a versatile soup. It makes a hardy and delicious lunch or dinner and is appropriate to serve in both cold and warm weather.

Ingredients:

5 (6 1/2 oz.) cans minced clams with juice
1/2 lb. salt pork or bacon, trimmed of extra fat and diced
3/4 cup chopped onion
1/2 cup minced celery
6 to 8 medium potatoes, peeled and cut into 1" cubes
1 cup additional clam juice
2 cups water
3-1/2 tsp Kosher or sea salt
1/4 tsp pepper
1 cup heavy cream
1 cup whole milk
3 to 4 tbs cornstarch
2 tbs butter

Make Ahead Preparation:

In a saute pan over medium heat, cook bacon or salt pork until lightly browned. Add onions and cook until translucent. Transfer to crockpot.

Add clams, celery, clam juice, water, salt and pepper to crockpot. Cook on high for 3 to 4 hours, or low 5 to 6 hours. Times can be adjusted. You just want to be sure that the vegetables are cooked through.

During the last hour of cooking, add the cream to the crockpot. Mix the cornstarch and the milk and add that to the crockpot as well. Taste and adjust the seasonings. Add butter.

Chowder is done when thickened to your liking.

Can be refrigerated for up to 3 days.

Serving Suggestions:

For a hardy meal, take a small loaf of crusty, round country bread. Cut off the top, take out the inside leaving about 1" of bread on the crust. Serve chowder in the bread bowl.

Top with a handful of oyster crackers or some chopped parsley.

For something special, ladle soup into serving bowl and add in 3 or 4 fresh grilled Littleneck or Cherrystone clams in the shell.

For an authentic New England meal, serve with an ear of corn fresh off the grill.