Clam chowder is great on those cold days when you want something warm to eat, but good clam chowder is not one of the easiest things to master. You can have the wrong consistency or the wrong composition and the end result can be worse. clam chowder I always love when it is ordered in a restaurant but after many attempts I could never get it exactly right at home. I tried many different combinations and mixtures, but the one that seemed to work best was probably one of the simplest combinations that I’ve tried and believe it or not it’s a clam chowder pot. I serve this soup as a side dish and I always get so many compliments on my clam chowder. I always chuckle when I hear someone say that chowder is really good, because I know how little effort they put into making it. Just add it to my kettle and let it go, and magically I have the best bowl of clam chowder. If you have a lot of time and want the simplest and most delicious clam chowder then this is the recipe for you. Crock pot clam chowder is the way to go.
Ingredients:
2 6.5 oz cans of clams
3 closer to the cream of celery
1 pint and a half
1 bag of iced beverage hash-browns
1 bag of frozen chopped onion
season with salt and pepper
Take all of the above ingredients and pour everything into the crock pot. Set the temperature to low and set aside for 6 to 8 hours. This clam chowder doesn’t require any attention. From time to time after 6 hours check the pot to make sure it is still boiling and taste to see if you want consistency if you turn off the clay pot. If not continue to cook for another hour or two. You can usually leave the soup in the crock pot to continue simmering until you are ready to serve.
One variation I can suggest is potatoes. I like hashbrowns to be used with potatoes for the easiest way to add potatoes because they are already chopped for you. If you prefer larger chunks and pieces of potato instead of mashed potatoes, replace the hashbrowns with 2 cans of cream of potato soup.
Another variation that I have used many times is to use a piece of bacon on top to garnish. I like the taste of a real piece of bacon so if you like the bacon garnish I fry 4 to 5 slices of bacon and set aside until I’m ready to serve. The cooked bacon is then added to the clam chowder pot just before serving so everyone can get some garnish. If you don’t want to cook your bacon, I’ll make ready-made bacon bits.
