|Photography by Vivian H|
Since we grew up in the San Francisco Bay Area, we still prefer the creamy New England-style clam chowder; which is traditional in the region. It is often served in sourdough bread bowls, especially in San Francisco where sourdough is extremely popular and has been considered a signature dish since 1849.
|Photograph by Ganesha Balunsat|
|Photograph by Jon Sullivan|
Remember, the coastal lifestyle is all about easy, breezy, fun living! Throw this in your crock pot in the morning and forget about it. It is wonderful to come home from shelling and have the house smell like clam chowder...yummy!
|Photograph by Marit & Toomas Hinnosaar|
Marie's Crock Pot Clam Chowder
- 4 (6 1/2 oz.) cans minced clams with juice
- 1/2 lb. bacon, diced
- 1 cup chopped purple onion
- 6 to 8 medium potatoes, peeled and cubed
- 3 cups water
- 3 1/2 tsp. Mediterranean sea salt
- 1/4 tsp. ground pepper
- 1 bay leaf
- Mrs. Dash original, to taste
- 4 c. nonfat milk
- 3 to 4 tbsp. cornstarch
- grated smoked cheddar cheese, for garnish
- chopped parsley, for garnish
Preparation:If needed, cut clams into bite-sized pieces and add to crock pot.
In a skillet, saute the bacon and onion until golden brown; drain off fat.
Put bacon and onion into slow cooker with clams.
Add all the remaining ingredients except milk, cornstarch, and cheese.
Cover and cook on high 3 to 4 hours or until vegetables are tender.
During the last hour of cooking: Combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through.
Top each serving with a little grated cheese and parsley. Serve in sourdough bread bowl or with oyster crackers, cornbread or crusty French bread.
Looking for more Fall inspiration? Drop by the 3rd Annual Fall Nesting Party at The Inspired Room!