No-Prep Slow Cooker by Chrissy Taylor

Author:Chrissy Taylor
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2017-10-06T04:00:00+00:00

CLAM CHOWDER

We like making Clam Chowder on Christmas Eve. It’s a recipe that has become a Christmas family tradition. This slow cooker Clam Chowder is not only simple to make, but the flavors are great, too.

MAKES 6 TO 8 SERVINGS

3 russet potatoes, diced

1 onion, diced

3 (6-oz [170-g]) cans chopped clams

1 (8-oz [237-ml]) bottle clam juice

2 tbsp (29 g) butter

3 tbsp (23 g) flour

1 cup (240 ml) milk

1 cup (240 ml) half-and-half

Toppings (oyster crackers, bacon), optional, for serving

Place the potatoes, onion, clams and clam juice in the slow cooker.

Cook on low for 6 hours or on high for 4 hours.

Melt the butter in a small saucepan and add the flour until bubbly, about 5 minutes. Add the milk and half-and-half until it’s smooth, about 5 minutes. Add this to the slow cooker and continue to cook on low for 30 minutes.

Serve with oyster crackers or top with bacon.

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