Crockpot Chunky Vegetable Clam Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Chunky Vegetable Clam Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Chunky Vegetable Clam Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 6 1/2 oz cans minced clams
• 2 c. peeled potatoes, cut into 1/2" cubes
• 1 c. finely chopped onion
• 1 c. chopped celery
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 10 3/4 oz cans condensed cream of potato soup
• 2 c. water
• 1 c. nonfat dry milk powder
• 1/3 c. flour
• 1 c. cold water
• 4 slices bacon, crisp-cooked, drained, and crumbled
• Paprika

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Drain clams, reserving liquid

Step 2: Technique & Execution

Cover clams; chill

Step 3: Technique & Execution

In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper

Step 4: Technique & Execution

Stir in potato sour and 2 cups water

Step 5: Technique & Execution

Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours

Step 6: Technique & Execution

If using low heat setting, turn to high