Clam Chowder Recipe for Autumn

{Taste of the Coast} Warm & Cozy Clam Chowder Recipe

Whether you prefer New England; Manhattan; Rhode Island; Outer Banks; Minorcan or any other¬† variation…clam chowders are the perfect Fall recipe to warm up your family on crisp evenings.

 

Photography by Vivian H

Since we grew up in the San Francisco Bay Area, we still prefer the creamy New England-style clam chowder; which is traditional in the region. It is often served in sourdough bread bowls, especially in San Francisco where sourdough is extremely popular and has been considered a signature dish since 1849.

Photograph by Ganesha Balunsat

 

There really are numerous chowder versions and my recipe changes depending on my mood. Sometimes we add chopped celery, carrots or organic frozen corn. We use nonfat milk, however feel free to use whatever you prefer…many family members use half and half or canned milk…there is no right or wrong way (you may not need the corn starch if using a whole fat milk).

 

Photograph by Jon Sullivan

 

Remember, the coastal lifestyle is all about easy, breezy, fun living!¬† Throw this in your crock pot in the morning and forget about it. It is wonderful to come home from shelling and have the house smell like clam chowder…yummy!

 

Photograph by Marit & Toomas Hinnosaar

Marie’s Crock Pot Clam Chowder

Ingredients:

  • 4 (6 1/2 oz.) cans minced clams with juice
  • 1/2 lb. bacon, diced
  • 1 cup chopped purple onion
  • 6 to 8 medium potatoes, peeled and cubed
  • 3 cups water
  • 3 1/2 tsp. Mediterranean sea salt
  • 1/4 tsp. ground pepper
  • 1 bay leaf
  • Mrs. Dash original, to taste
  • 4 c. nonfat milk
  • 3 to 4 tbsp. cornstarch
  • grated smoked cheddar cheese, for garnish
  • chopped parsley, for garnish

Preparation:

If needed, cut clams into bite-sized pieces and add to crock pot.
In a skillet, saute the bacon and onion until golden brown; drain off fat.
Put bacon and onion into slow cooker with clams.

Add all the remaining  ingredients except milk, cornstarch, and cheese.
Cover and cook on high 3 to 4 hours or until vegetables are tender.

During the last hour of cooking: Combine 1 cup of milk with the cornstarch. Add cornstarch mixture and
the remaining milk and stir well; heat through.

Top each serving with a little grated cheese and parsley. Serve in sourdough bread bowl or with oyster crackers, cornbread or crusty French bread.

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