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21) Crockpot Clam Chowder with Bacon

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 strips bacon chopped
  • 1 small onion diced
  • 2 celery stalks diced
  • 3 cups peeled diced potatoes (about 2 medium)
  • 2 cans 6.5 oz each chopped clams, drained, reserve juice
  • 3 cups low-sodium chicken or clam broth
  • 1 cup half-and-half
  • 1 tbsp butter
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • Chopped parsley for garnish optional

Method
 

  1. Cook bacon in a skillet until crisp. Drain on paper towels and leave about 1 tbsp bacon fat in pan.
  2. Sauté onion and celery in the bacon fat until soft, about 4 minutes. Transfer to crockpot.
  3. Add potatoes, reserved clam juice, broth, thyme, bay leaf, salt, and pepper to crockpot.
  4. Cook on low 6–7 hours or high 3–4 hours, until potatoes are tender.
  5. Stir in clams, half-and-half, butter, and cooked bacon; heat 15–20 minutes on low. Remove bay leaf.
  6. Taste and adjust salt. Garnish with parsley and serve.