How to make white clam chowder in a crock pot



New England style clam chowder
How to make white clam chowder in a crock pot

Those who live in New England generally are opposed to serving (or being served) clam chowder that is anything except thick, rich and white. Many New England restaurants will offer «Manhattan Style» clam chowder which is tomato based. However, the preference is generally for New England Style Clam Chowder.

Making clam chowder is not difficult; it can be made with fresh or canned clams and makes a hearty New England style go with or can be a meal all by itself.

This recipe for clam chowder is simple to make and requires very little preparation time. If you elect to use fresh clams, the process is a bit more lengthy but it is still simple to make.


Instructions

Step 1

Potatoes and Onion

Peel potatoes of desired. They do not have to be peeled. If you prefer to not peel, simply wash thoroughly, chop into either chunks or cubes to suit your individual taste and add to crock pot.

Peel and dice onion to desired size and place into crock pot with potato.

Step 2

Mixing thoroughly

Add all ingredients except evaporated milk and butter to crock pot. When adding the canned clams, make sure there is no debri in them. You can include the clam juice from the canned clams with the other items in the crock pot, including it in the total amount of clam juice that you are adding.

Turn to high heat and allow to simmmer for four (4) hours. Test potatoes for tenderness.

Step 3

Once Potatoes are Cooked

When the potatoes are close to the desired tenderness, add to the crock pot the two cans of evaporated milk and the butter. You may also add additional salt and pepper if desired. Lower heat on crock pot to low and continue cooking for two hours.

Step 4

Serving and Storage

Clam chowder may be served as follows:

— In a mug as a side dish to a traditional fish dinner

— As a main meal in a bread-bowl with a side salad

— As a main meal in a large soup bowl with a side salad

— Served with crackers including saltines or oyster crackers

Leftovers

Store leftover clam chowder in the refrigerator in a tightly closed container. To reheat, place over low heat until warm. It is not recommended that you freeze chowder nor should you microwave as the milk may curdle.

This recipe will serve 8 large servings or 16 small servings.


Things Needed
• 4 — 6.5 cans of minced clams (with juice)
• 64 ounces of clam juice
• 2 cans of evaporated milk
• 3 cups chopped potato
• 1 cup chopped onion
• 1 tsp. white pepper
• 1/2 tsp. sea salt
• 1 stick of butter

Tips & Warnings
• To substitute fresh clams
• — Steam clams in a large pot with 70 oz water
• — Retain broth
• — Shuck clams
• — Place broth and clams in crock pot
• Potatoes may be diced or cut in chunks
• Margarine may be substituted for butter

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