This is a nice, hearty New England style clam chowder. The only thing missing are the potatoes.
Ingredients
- ¼ cup chicken stock
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 small leek, cleaned, trimmed, and sliced
- 2 ribs celery, diced
- 1 medium onion, chopped
- 2 tbsp butter
- 2 tsp sea salt
- 1 tsp black pepper
- 3 - 10oz cans of fancy whole baby clams, drained
- 2 cups clam juice
- 1 lb thick cut bacon, cooked crisp, and crumbled
- 8oz cream cheese, softened
- 1½ cups heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
Method
- Heat slow cooker on low setting.
- To slow cooker, add chicken stock, garlic, shallot, leek, celery, onions, butter, and salt and pepper. Cover, and cook vegetables on low for 1 hour.
- To the slow cooker, add clams, clam juice and bacon.
- Add cream cheese, heavy cream, garlic powder and thyme. Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated.
- Cover and cook for 6-8 hours.
Leave a Note