CrockPot New England Clam Chowder

CrockPot New England Clam Chowder

Ingredients

6-8 Medium Potatoes, peeled and cubed

4 cans of minced clams in clam juice

3 cups chicken stock

1 cup water

1 large yellow onion, finely chopped

1/2 pound bacon, diced

1 cup heavy whipping cream

2 tbsp. butter

3 tbsp. flour

2 tsp garlic powder

2 tsp Old Bay Seasoning 

2 Bay leaves

Fresh cracked pepper

*Old Bay Seasoning has salt in it so there is no need for additional salt unless you like it really salty!*

 Brown bacon in pan, when crisp, add 2 tbsp butter and melt

 After butter has melted add chopped onions and bay leaves.

Cook till onions are soft and translucent but do not brown. 

 Add 3 tbsp flour and stir thoroughly to make a roux base.

 Add to CrockPot in order:

cubed potatoes

water

chicken broth

onion roux mixture

clam juice from all 4 cans of clams

seasoning

 Put clam meat in a container and refrigerate for later.

 Your concoction should look like milky water. Cook on low for 4 hours.

 After 4 hours, turn the CrockPot off and let the stew cool at room temp so the flavors can "marry" together.

Below is what it will look like after it has cooled. Now is the time to take your ladle and skim off the extra fat and oil that has surfaced to ensure a creamy soup. (I forgot this step but it still turned out delish. :o) 

Add the 2 cups of heavy whipping cream and the minced clam meat. 

Cook on low for one more hour and then it is ready to serve! Enjoy!