Slow Cooker Clam Chowder

Name: Slow Cooker Clam Chowder
Prep time: 6 h 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6
Cuisine: American
Ingredients: 4 slices bacon, cut into small pieces; 1 carrot, grated; 170 grams minced clams; 305 grams condensed cream of mushroom soup; 24 fluid ounces (12 fluid ounce) cans evaporated milk; 0 teaspoons ground black pepper; 237 milliliters chopped onion; 3 potatoes, peeled and cubed

You can never have too many main course recipes, so give Slow Cooker Clam Chowder a try. This gluten free recipe serves 6. One portion of this dish contains about 16g of protein, 16g of fat, and a total of 332 calories. Head to the store and pick up evaporated milk, ground pepper, onion, and a few other things to make it today. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes.

Instructions

In a small bowl, drain the clams and reserve the juice.

Ingredients you will need

Clams

Juice

Equipment you will use

Bowl

Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.

Ingredients you will need

Clams

Juice

Water

In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours.

Ingredients you will need

Ground Black Pepper

Evaporated Milk

Clam Juice

Potato

Carrot

Bacon

Onion

Water

Soup

Equipment you will use

Slow Cooker

Add the clams and cook on high setting for another hour.

Ingredients you will need

Clams

Equipment

Bowl

Slow Cooker

Ingredients

Servings:

4slices

bacon, cut into small pieces 1

carrot, grated 170grams

minced clams 305grams

condensed cream of mushroom soup 24fluid ounces

(12 fluid ounce) cans evaporated milk 0teaspoons

ground black pepper 237milliliters

chopped onion 3

potatoes, peeled and cubed

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.