Big Bubbas Crock Pot Clam Chowder Recipes

CROCK POT CLAM CHOWDER

Steps:

• If necessary, chop or slice the clams into bite-sized pieces.

SLOW COOKER NEW ENGLAND CLAM CHOWDER

Steps:

• Prepare onion, celery and garlic. Heat olive oil in a large skillet. Add vegetables, cooking over medium heat until onion is translucent. Add garlic and, thyme and optional red pepper flakes, cooking for an additional 1-2 minutes or until fragrant. Transfer to the bowl of a 6 quart slow cooker.
• Peel and chop potatoes into small bite sized pieces. Add to the slow cooker along with clams, juice and seasonings. Stir to combine. Cover and begin cooking on high for 5 hours or low for 10.
• Meanwhile, cook bacon in a large skillet over medium heat. Remove 1/2 Tb bacon grease, transfering to the slow cooker, if desired. Chop bacon, reserving a small portion for topping chowder later. Toss remaining larger portion of chopped bacon to the slow cooker. Return lid and continue to cook.
• When 30 minutes remain in the cook time, add flour to half & half, whisking well until smooth. Add to the slow cooker, stirring wel lto combine. Replace lid and continue to cook until thickened.
• Divide among bowls serving warm and sprinkling with bacon.

BIG BUBBA'S CROCK POT CLAM CHOWDER

Steps:

• In a skillet, saute the meat and onion until brown, drain and put in a slow cooker with the clams and juice. Add celery, water, salt and pepper. Cover and cook for 3 hours on high or until vegetables are tender. During the last hour of cooking add the half and half and cornstarch that you have blended together. Be sure to heat through before serving. Garnish with the parsley and serve with crusty French bread of crackers.

EASY CROCK POT CLAM CHOWDER

Steps:

• Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft.
• Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix.
• Cook on high for 4 hours or on low for 6 to 8 hours.

CROCK POT CLAM CHOWDER

Steps:

• In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, except parsley.
• Cover and cook on high 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Remove Bay Leaf before serving.
• Top each serving with a little chopped parsley and serve with Oyster crackers or crusty French bread.

CROCK POT CLAM CHOWDER

Steps:

• Saute pork or bacon and onion until golden brown;drain.
• Put clams in crock pot with bacon.
• Add all remaining ingredients, except milk or half-and-half.
• Cover and cook on High 3-4 hours.
• Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
• Add remaining milk or half and half before serving.
• STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
• Simmer on low heat for 45 minutes.
• Mix cornstarch into milk and add to kettle.
• DO NOT BOIL.
• Heat to warm, then serve.

FOOL-PROOF CROCK POT CLAM CHOWDER

Steps:

• Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
• Cover, and cook on low for 6 to 8 hours.