The Pioneer Woman Tasty Kitchen
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Gluten-Free Crockpot Clam Chowder

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Prep:

Cook:

Level: Easy

System:

8

Description

An easy and delicious clam chowder made in the crockpot.

Ingredients

  • 1 Tablespoon Butter
  • ½ whole Large Onion, Diced Fine Or Double This Amount If Onion Is Small
  • 1 clove Garlic, Minced
  • 6 whole Large Baking Potatoes, Peeled And Cubed
  • 5 stalks Celery, Diced
  • 2 teaspoons Thyme, Fresh Or Dried
  • 51 ounces, weight Chopped Canned Clams
  • 1 cup Half-and-half Or Cream
  • ¾ teaspoons Ground Pepper, Or To Taste
  • 6 strips Diced And Cooked Bacon
  • ¾ cups Scallions, Sliced

Preparation

In a large crockpot add butter, onion and garlic. Cover and cook on high setting until onion becomes translucent, about 10-15 minutes dependent on how slow the crockpot heats up. Add diced potatoes, celery and thyme.

Drain clam juice from canned clams and add the juice into the crockpot. Store drained clams in refrigerator.

Stir the potato and clam juice mixture well and cover. Set crockpot to high and cook for 4-6 hours or low for 8 hours.

When potatoes are tender use a potato masher or immersion blender to mash half of the potato mixture in the crockpot (still leave some lumps). Add clams and stir well. Put the lid on and cook an additional 15-20 minutes or until clams are heated through.

Turn heat off and stir in half-and-half or cream. Once half-and-half is added do not cook any longer or cream may curdle. Add pepper and stir.

Serve immediately with bacon bits and scallions.

2 Comments

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Avatar of Beckey Huldt.  I love to cook and try new recipes!

Beckey Huldt. I love to cook and try new recipes! on 3.14.2014

This sounds really good, and I would love to try the recipe, but I would like to know about how long this will keep and what is the best way to keep it. Fridge or freezer? What about reheating it? :)

Avatar of StephanieAR

StephanieAR on 2.21.2014

Just checking: is the canned weight size listed correct? Thanks.

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