Clam chowder is great for those cold days when you want something warm to eat but a good clam chowder is not one of the easiest things to master. You can either have the wrong consistency or not the right combination and the end result can be a mess. I always love the clam chowder when it is ordered in the restaurant but after many attempts was never able to get it exactly right at home. I’ve tried many different combinations and mixtures but the one that seemed to work the best was probably one of the simplest combinations that I tried and believe it or not it is a crock pot clam chowder. I have served this soup at parties and have always received so many compliments about my clam chowder. I always chuckle when I hear someone say that the chowder is really good because I know how little effort it took to make. Just add to my crock pot and let go and magically I have the best crock pot clam chowder. If you have lots of time and want the most simple and tastiest 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 cans of cream of celery
1 pint of half and half
1 bag of frozen hash brown potatoes
1 bag frozen chopped onions
dash of salt and pepper
Take all of the above ingredients and pour them all into a crock pot. Set the temperature to low and set aside for 6 to 8 hours. This clam chowder does not require any attention. Just after 6 hours look at the pot to make sure it is still simmering and taste to see if it is the consistency you desire if so turn off the crock pot. If not continue to cook for another hour or two. You can basically leave the soup in the crock pot to continue to simmer until you are ready to serve.
One variation that I can suggest is the potatoes. I like the hashbrowns being used for the potatoes because it is the simplest way to add potatoes because they are already shredded for you. If you prefer larger chunks and want bits of potato rather than the shredded potatoes substitute the hashbrowns with 2 cans of cream of potato soup.
Another variation that I have used many times is to use bacon bits on the top for garnishing. I like the taste of real bacon bits so if I want the bacon garnish I fry 4 to 5 slices of bacon and set aside until I am ready to serve. At that point I crush the cooked bacon over the pot of clam chowder so it is added just before serving so each person can get some of the garnish. If you do not wish to cook your own bacon pieces the ready made bacon bits will do.
