New England-Style Clam Chowder

 

 You may have noticed that there have not been too many new recipes featured on the blog this fall.  I have had little time for experimentation in the kitchen and have relied on the abundance of freezer meals, tucked safely away for those busy weeks (and months).  With my marking finished on Friday, I suppose my body felt ready to do something different, and I found myself making plans for the weekend, using three different recipes, all from, Canada's Best Slow Cooker Recipes book by Donna-Marie Pye.  Not everyone is into seafood, but clam chowder is one of those things I love and this recipe turned out very well!

 First things first:  you need to chop some veggies.  If you can find a kitchen elf or two to help, this is great!  And children love it when they can get involved in prepping food.  I recently heard on (CBC radio) of a food program that was trying to encourage healthier eating in kids.  When asked what they liked best about the program, the kids said they liked being involved in making their own food.

 I sauteed bacon and then added celery and onion

 All of this was put into the slow cooker.  I then added Worcestershire sauce.

 And the diced potatoes that my kitchen elf helped to prepare

 Salt and pepper

 One bay leaf

 The liquid:  water and the liquid from 2 cans of clams.  From here, you cook on High for 3-4 hours or Low for 6-10 hours, until potatoes are tender.  Store reserved clams in fridge.

 Add diced green pepper (or whatever colour you have on hand)

 Add reserved clams

 And 2 cups milk (that has been blended with 1/4 cup flour - gluten-free or regular)

 Stir to combine

 Cover and cook on High for 25-30 minutes or until thickened.

 If you really want to impress your family, serve with cheese biscuits

 So tasty!

Ingredients

6 strips bacon, finely chopped

1 onion, finely chopped

3 stalks celery, finely chopped

2 cans baby clams 

1 cup water

3 cups diced potatoes

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp black pepper

1 bay leaf

1/4 cup all purpose flour (or gluten-free flour blend)

2 cups light cream or half and half or 1 can evaporated milk (I used homogenized milk)

half - 1 full green pepper

Method

1. Saute bacon, draining off fat as necessary.  Add diced onion and celery and saute until browned.  Add to slow cooker.
2. Add drained clam liquid and 1 cup water.  Add potatoes, Worcestershire sauce, salt, pepper, and bay leaf.  Cover and cook on High for 3-4 hours or on Low for 6-10 hours, until potatoes are tender.  Remove bay leaf.
3. Combine 1/4 cup flour and milk (I used a hand blender).  Add to slow cooker along with clams and pepper.  Cover and cook on High for 25 - 30 minutes or until thickened.