So last year I did some serious research when planning our summer vacation and was pretty close to pushing go on a trip to Maine before we ended up deciding on Alabama instead. But the Maine vacation remains on the someday list and in fact is high on MY list for many reasons. One of which is food. Okay to be honest I pretty much plan any of our trips around possible eating destinations or local cuisine to try, but the fresh seafood of any of the coasts is pretty enticing for this landlocked Kansas girl. And some good authentic Maine clam chowder? It’s totally on my bucket list.
Given the lack of fresh seafood options around here I’d never even attempted to make one of these chowders on my own. I figured I just didn’t know enough to make a good one and if I wasn’t going to do it “right” I guess I figured I shouldn’t even try.
But then one day a got an e-mail from Paul about his clam chowder recipe and I promptly emailed him back asking if he would be willing to share. And being the nice guy that Paul is (I’m assuming he must be, I’ve never met him in person, but he did share his recipe!), he sent it right back to me.
I did end up changing up his recipe just a bit because I wanted to make this slow cooker friendly, which mostly means swapping out the milk for some broth to allow it to slow cook all day then adding fresh cream at the end. I had no idea you could get canned clams and oysters and while I’m sure fresh is better these were a pretty good option for those of us who don’t have the salt water nearby. I loved this chowder and would happily make it again, although I’ve still got to admit that a trip to New England for the real thing is still high on the list.
Slow Cooker Clam Chowder
- 1 1/2 pounds red potatoes
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup flour
- 3 cups vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 10 oz can whole baby clams
- 8 oz can Whole Oysters
- 1 cup heavy cream
- salt & pepper to taste
- Wash and dice potatoes (I like to leave the skin on and also cut mine into larger chunks)
- Add potatoes, onions and celery to slow cooker and toss with flour to coat
- Slowly stir in vegetable broth then add garlic powder, thyme and dill
- Cover and cook on high for 2-3 hours or low for 4-6 or until potatoes are tender
- Stir in entire can of clams and oysters along with heavy cream
- Cover and heat for another 15 minutes or so on high
- Add salt and pepper to taste and serve with a crusty bread or as desired
I cooked this on low for 5 hours in my 4 quart multi cooker
Calories: 273kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 43mgSodium: 419mgPotassium: 444mgFiber: 1gSugar: 2gVitamin A: 670IUVitamin C: 8.4mgCalcium: 36mgIron: 1.1mgImportant nutritional disclaimer