Easy Crock Pot Clam Chowder Recipes

Steps:

• 1. In a crock pot, combine the onion, celery, and pancetta.
• 2. Whisk the flour into 1/2 cup of cold water. Stir into the vegetables in the crock pot. Stir in the remaining cup of water and add the potatoes and thyme.
• 3. Drain the liquid from the clams into the cooker; reserve the clams in the refrigerator. Cover and cook on low heat setting about 6 hours, stirring once or twice, if possible, until the potatoes are tender, but not mushy and falling apart.
• 4. Increase the heat to high. Stir in the reserved clams, half-and-half, seasoned salt, and pepper. Cook, uncovered, on high 30 to 40 minutes, stirring occasionally. Serve hot, garnished with sprinkling of parsley, pancetta,bacon or cheese.

Steps:

• Combine all the ingredients into a slow cooker.
• Cover and cook onlow for 8-10 hours.
• Remove the bay leaf and peppercorns before serving.
• ENJOY!

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.