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.
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.