New Englanders Rejoice At The Addition Of Salty Bacon In Their Creamy Clam Chowder
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Since we got back from New England, we knew we wanted to have more clam chowder. We looked everywhere around here for a place and although we found some, nothing compared. That is when I remembered that I can try different recipes until I find the exact recreation. So that is what I did. We tried recipe after recipe finding the perfect one and this one, my friends, is it. It is full of clams, really creamy, has a perfect amount of cheese and lots of bacon. Dee-lish!
Check out what our friends over at Peace Love and Low Carb had to say about this:
“Slow Cooker Low Carb Clam Chowder with Bacon! More proof that everything is better with bacon. This is a nice, hearty New England style clam chowder”
This is certainly EXACTLY like the one we had in New England. Absolutely delicious!
Ingredients
1/4 cup Swanson chicken stock
4 cloves garlic, minced
1 shallot, thinly sliced
1 small leek, cleaned, trimmed, and sliced
2 ribs celery, diced
1 medium onion, chopped
2 tbsp Land O’ Lakes butter
2 tsp sea salt
1 tsp black pepper
3 – 10 oz cans of fancy whole baby clams, drained
2 cups clam juice
1 lb thick cut bacon, cooked crisp, and crumbled
8 oz Philadelphia cream cheese, softened
1 1/2 cups Land O’ Lakes heavy cream
1 tsp garlic powder
1 tsp dried thyme
Instructions
Heat slow cooker on low setting.
To slow cooker, add chicken stock, garlic, shallot, leek, celery, onions, butter, and salt and pepper. Cover, and cook vegetables on low for 1 hour.
To the slow cooker, add clams, clam juice and bacon.
Add cream cheese, heavy cream, garlic powder and thyme. Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated.
Cover and cook for 6-8 hours.
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Quick Tip: Serve this with toasty bread
Thanks again to Peace Love and Low Carb for this amazing recipe.