New England Clam Chowder - Crock-Pot Smart-Set Owner's Manual

New England Clam Chowder

1 pound sliced bacon
4 onions, chopped
2 16-ounce containers of clams in juice
4 large cloves garlic, minced
12 new potatoes, cubed
6 cups chicken broth, clam broth or fish fumet
1 tablespoon salt
2 teaspoons pepper
1 stick butter
8 tablespoons flour
1 13-ounce cans evaporated milk
1-2 cups heavy cream
1. Sauté bacon and onion in a skillet.
2. Add bacon, onion, clams and juice, garlic, potatoes, broth, salt and pepper.
3. Cover; cook on LOW for 6-8 hours or on HIGH for 2-4 hours.
4. Melt butter in saucepan on stovetop set to medium heat. Add flour and
cook for about 3-4 minutes, stirring constantly. Reduce heat and whisk in
evaporated milk. With a ladle, scoop out broth from stoneware and stirring
constantly, whisk thickened mixture until smooth. Continue adding broth
until mixture is pourable. Pour back into stoneware and stir until chowder is
smooth. Stir in heavy cream and heat through. Do not simmer.
Serves 8-10
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
E71
Refer to pg. 10 for instructions.